A very nutty Granola

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Breakfast is one of those meals that can lack variety and can be seen as boring. So with that being said, here is Today’s Tasty Tuesday Recipe. This week our fabulous ESLW Chef Veronica Smith has whipped up some Very Nutty Granola Check it out!!!!

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6 cups rolled oats
2 cup walnuts
1 cup flaked almonds
1 cup macadamia nuts
1 cup pumpkin seeds
1 cup shredded coconut 2 tsp ground cinnamon
1/2 cup maple syrup
1/2 cup cold pressed macadamia oil
1/2 cup brown sugar
1 cup dried blueberries


Preheat oven 150c. Line 2 large baking trays with baking paper. Put the rolled oats, walnuts, almonds, macadamia nuts, pumpkin seeds, shredded coconut, brown sugar & cinnamon in a bowl & combine. Mix the maple & oil together. Pour the liquid into the oat mixture & mix until evenly combined. Place mix on prepared lined trays & cook in oven, stirring after 20 minutes, so all ingredients are baked evenly. When cool, stir in blueberries. This will last for 4-5weeks stored correctly in a airtight container. Serving suggestions: make it fun! Serve it in a class tumbler ( as picture shows) so the layers can be seen.

Start by putting a generous spoonful granola in the bottom of each glass, spoonful of baked rhubarb, a tablespoon of natural or coconut yoghurt, topped with a few extra walnuts & crushed Freeze-dried raspberries ( the raspberry ‘dust’ as I call it, add that extra zing)

Note: my recipes are a guide, if you don’t like a particular ingredient, you can add more of another ingredient. Happy breakfast eating.

For more of Veronica awesome recipes, head to https://www.facebook.com/veronicacookingsmith or http://veronicacookingsmith.tumblr.com/