Hot cross bun granola
Servings: 9 cups (1Kg)
If the thought of hot cross bun baking isn’t filling you with joy, but you’re up for a gentler challenge, why not apply the flavours of HCB to a simpler proposition: HCB Granola! Imagine, all of the spices you know and love, along with the dried fruit (and optional orange peel, of course!) into a breakfast bowl option that’ll keep you and your household happy well beyond Easter Sunday.
Serve with cold milk if the weather’s still balmy, or warm milk for blustery autumn mornings. This ‘scroggin’ style mix is also but a guide – I’ve popped in what I used in the fruit-seed-nut department, but it’s the spices that really make this HCBG… the rest is up to whatever you have left to use up in the pantry every now and then.
If you like this idea, but even this level of baking is beyond your inclinations, try sprinkling some mixed spice and rasping some nutmeg over a store bought granola. That’s cooking too!
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Ingredients
- 3 cups (270g) rolled oats
- 2 cups (200g) dried fruit raisins/sultanas/orange peel
- 2 cups (200g) seeds and nuts shredded coconut/chopped pecans/almond flakes/sunflower seeds
- ¾ cup (180ml) maple syrup
- ½ cup (125ml) extra virgin olive oil
- 1 tsp salt flakes
- 2 tsp cinnamon
- 2 tsp mixed spice
- ¼ tsp ground cardamom
- Good rasping of nutmeg
Instructions
- Preheat oven to 160℃. Line 2 baking trays with baking paper.
- Place oats, fruit, seeds and nuts, maple, olive oil, and salt in a large bowl and mix until well combined. Spread granola mixture evenly over prepared baking trays.
- Transfer to the oven and bake, stirring and swapping trays every 10 to 15 minutes, for 45 minutes or until granola is toasted and golden.
- Stir through spices and stand to cool.
- Let cool slightly before serving immediately with cold milk on the side or allow to cool completely before storing in an airtight container for up to 1 month.
