Tuesday, 15 August 2017

Citrus Granola

The citrus trees are really productive this year and with so much bounty lemons are added to just about everything. We have two Meyer lemons, one Eureka, two limes, an orange, a grapefruit and a recently planted tangelo. This granola is very fresh tasting due to the addition of the lemon zest, although orange and tangelo are both very good. It makes a nice change from my usual toasted muesli , I also like to combine the granola with this Chia Pudding

This is my breakfast bowl, a combination of the citrus granola, chia pudding, yoghurt, apples and tangelo segments cut into small pieces, I usually add a little milk.

The granola mix is good stirred into waffle or pancake batter or even a muffin mixture.

The waffles make good toast, here with mandarin jam

Granola in production

Ready for the oven

Cooked and cooling

Citrus Granola

2 tablespoons coconut oil, melted
2 tablespoons rice malt syrup or agave syrup*
zest and juice of 2 lemons
zest of 1 orange or tangelo
1 ½ cups rolled oats
1 cup almond slivers
1/2 cup pistachios or pepitas or use another 1/2 cup of almonds.

*honey or maple syrup may also be used. I like the rice malt syrup as it is not as sweet.

Combine all ingredients in a bowl and mix well. Leave for an hour or so for the oats to absorb the citrus juice.

Line a shallow baking tray with baking parchment

Spread granola mixture evenly over the baking parchment.

Bake at 130/140 deg C until the granola is golden brown. This will take approximately 20 – 40 minutes. Stir or toss the mixture every 10 -15 minutes to break up the clumps and to help it brown evenly.

Remove from the oven and allow the granola to cool completely. The granola becomes crisp and crunchy when cold.

Store the granola in an airtight container.

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