Prep 15minBake 30-40minMakes 1kg

Scrumptious and satisfying, this granola recipe is one that Make Me a Baker graduate, Sarah Taylor, serves at her cafe Six Smith in Cronulla on Sydney's southern beaches. If you would like to serve it just as Sarah does, greek-style yoghurt and seasonal fruit, such as oven-baked rhubarb, pears or apples, will make the perfect accompaniment.

Ingredients

275g rolled oats

75g sunflower seeds

75g coconut chips / flakes

75g shredded coconut

75g pepitas

25g white chia seeds

25g black chia seeds

25g poppy seeds

200g unsalted macadamias

60g maple syrup

60g almond oil

 

Method

1. Preheat the oven to 170°C (150°C fan-forced).
2. Combine all ingredients except the maple syrup and almond oil in a large bowl. Set aside.
3. Heat the maple syrup and almond oil in a small saucepan over a low heat until warmed through and and combined. Pour over the rolled oats mixture and mix thoroughly until combined and evenly coated.
4. Spread the oat mixture evenly over 2 medium shallow baking trays and bake in preheated oven for 30-40 minutes, stirring every 10 minutes, until golden and aromatic.

Baker's tip

• This granola will keep well in an airtight container or jar for up to 4 weeks.

Prep 15minBake 50minMakes 12 serves

Serve with milk and a dollop of Greek-style yoghurt for a satisfying and tasty breakfast that will take you through to lunchtime without the need to nibble.

Ingredients

300g (3 cups) rolled oats
75g (½ cup) pumpkin seeds (pepitas)
75g (½ cup) sunflower seeds
65g (1 cup) shredded coconut
100g natural almonds, coarsely chopped
1 teaspoon ground cinnamon
125ml (½ cup) unsweetened apple juice
2 tablespoons single-origin floral honey
90g (½ cup) dried blueberries (see Baker’s Tips)
Milk, Greek-style yoghurt and coarsely grated apple or other fresh fruit of your choice

Method

1. Preheat oven to 160°C. Line a large oven tray with non-stick baking paper.
2. Combine the oats, pumpkin seeds, sunflower seeds, coconut, almonds and cinnamon in a large bowl. Pour over the apple juice and stir until evenly combined. Spread evenly on the oven tray and then drizzle evenly with the honey.
3. Bake in preheated oven for 50 minutes, stirring about every 10 minutes, until evenly toasted and crisp (the muesli will crispen further once cooled). Remove from the oven and set aside to cool. Stir in the blueberries.
4. Serve with milk, yoghurt and apple or fruit of your choice.

Variation 

Almond & Blueberry Bircher Muesli (for 3 serves): combine 1½ cups of Toasted Almond & Blueberry Muesli, 185ml (¾ cup) natural apple juice, 95g (⅓ cup) natural Greek-style yoghurt, and ½ large red apple (such as pink lady), coarsely grated. Cover and place in the fridge for 1 hour or until the muesli has soaked up the liquid and is creamy. Serve topped with yoghurt, coarsely grated apple and coarsely chopped toasted almonds. Keep any remaining muesli covered in the fridge for up to 3 days.