TOASTED GRA­NOLA WITH PISTACHIOS AND CRANBERRIES

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

Serves: makes 1 litre

400g rolled oats ½ cup wheat­germ ½ cup veg­etable oil ¼ cup mo­lasses ¼ cup honey 2 tsp ground cin­na­mon 1 tsp ground nut­meg 1 ½ cups shred­ded co­conut ½ cup dried cranberries, chopped ½ cup raisins, chopped ½ cup pistachios, chopped ½ cup al­mond ker­nels, chopped

Method

1 Pre­heat oven to 130C. Com­bine the rolled oats and wheat­germ in a bowl. Mix the oil, mo­lasses, honey and spices in a small saucepan and bring to a sim­mer. Toss with the oat mix­ture, then scat­ter on a lined oven tray and bake for 1 hour, mix­ing from time to time.

2 Add the re­main­ing in­gre­di­ents, then store air­tight.

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