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Granola clusters
This recipe also works well for granola bars

Granola clusters

Makes: 35 clusters

Ingredients

125g unsalted butter
100g golden syrup
100g demerera or brown sugar
1 tbsp NOMU Sweet Rub
1 tsp NOMU Vanilla Paste
50g raw almonds, skin on
50g pecan nuts
50g cranberries, cherries or raisins
1½ cups Tiger (rolled) Oats
1½ cups Jungle (quick cook) Oats
50g pumpkin seeds
1 cup desiccated coconut

Optional drizzle:
100g good quality white chocolate
2 tbsp Greek yoghurt (optional)

Directions

Preheat the oven to 160°C.

In a small saucepan, combine the butter, golden syrup, sugar, NOMU Sweet Rub and NOMU Vanilla Paste over medium heat. Allow the butter to melt and the sugar to dissolve to form a thick syrup.

Roughly chop the almonds, pecan nuts and cranberries and place in a large mixing bowl with both of the oats, pumpkin seeds and coconut. Pour over the syrup while still hot and stir with a wooden spoon until evenly distributed.

Scoop dessert spoonfuls of the mixture onto a lined baking tray and, using your fingertips, push the mixture together to form large clusters of granola. Bake for 15 minutes or until browned and crunchy.

Remove the tray from the oven and leave the clusters to cool completely on the tray. Make the yoghurt drizzle by gently melting your white chocolate over a double boiler. Once melted, add the yoghurt and stir to combine. Place in a small plastic bag and snip off a tiny corner. Drizzle over the clusters and leave to set.

 

Tips:

To make granola bars, simply press the mixture into a lined baking dish so that it is 1½ – 2cm thick. Bake for 20 minutes for soft chewy bars or 30 minutes for crunchier bars. Remove from the oven and slice into squares. Allow to cool before removing them from the tin.

To make granola to enjoy with fresh fruit and yoghurt for breakfast, spread the mixture thinly over a large baking tray and bake for 10 minutes, toss well, then bake for another 5 minutes until beautifully browned and crunchy. Once cool, store in an airtight container to maintain the crunch.

Try drizzle or dip the bars into 100g melted NOMU Decadent Hot Chocolate.

Ingredients

125g unsalted butter
100g golden syrup
100g demerera or brown sugar
1 tbsp NOMU Sweet Rub
1 tsp NOMU Vanilla Paste
50g raw almonds, skin on
50g pecan nuts
50g cranberries, cherries or raisins
1½ cups Tiger (rolled) Oats
1½ cups Jungle (quick cook) Oats
50g pumpkin seeds
1 cup desiccated coconut

Optional drizzle:
100g good quality white chocolate
2 tbsp Greek yoghurt (optional)

Directions

Preheat the oven to 160°C.

In a small saucepan, combine the butter, golden syrup, sugar, NOMU Sweet Rub and NOMU Vanilla Paste over medium heat. Allow the butter to melt and the sugar to dissolve to form a thick syrup.

Roughly chop the almonds, pecan nuts and cranberries and place in a large mixing bowl with both of the oats, pumpkin seeds and coconut. Pour over the syrup while still hot and stir with a wooden spoon until evenly distributed.

Scoop dessert spoonfuls of the mixture onto a lined baking tray and, using your fingertips, push the mixture together to form large clusters of granola. Bake for 15 minutes or until browned and crunchy.

Remove the tray from the oven and leave the clusters to cool completely on the tray. Make the yoghurt drizzle by gently melting your white chocolate over a double boiler. Once melted, add the yoghurt and stir to combine. Place in a small plastic bag and snip off a tiny corner. Drizzle over the clusters and leave to set.

 

Tips:

To make granola bars, simply press the mixture into a lined baking dish so that it is 1½ – 2cm thick. Bake for 20 minutes for soft chewy bars or 30 minutes for crunchier bars. Remove from the oven and slice into squares. Allow to cool before removing them from the tin.

To make granola to enjoy with fresh fruit and yoghurt for breakfast, spread the mixture thinly over a large baking tray and bake for 10 minutes, toss well, then bake for another 5 minutes until beautifully browned and crunchy. Once cool, store in an airtight container to maintain the crunch.

Try drizzle or dip the bars into 100g melted NOMU Decadent Hot Chocolate.

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