Batter Granola
The Batter Granola is crunchy and bursting with flavor. It makes the perfect companion to your morning joghurt or a light midday snack. We love it best with natural joghurt, a handful of fresh berries or an oven-roasted stone fruit with a drizzle of olive oil and some fresh basil
RECIPE
Preheat your oven to 170°C fan (340°F) and prepare a baking tray by lining it with parchment paper
Ingredients
This recipe is absolutely delicious as is — but feel free to leave out or replace any ingredients except the liquids. Just make sure to avoid anything that tends to burn easily
400g Oat Flakes (use finde rolled oats for best result)
150g Desiccated Coconut
100g Sesame seeds
70g Blanched Hazelnuts
7g Fine Salt (yes!)
2 Tablespoons Cinnamon
200ml Olive Oil
200ml Maple Syrup
3 Tablespoon Honey
3 Tablespoon Coconut Oil
HOW TO
Crush the hazelnuts using a mortar and pestle, or wrap them in a kitchen towel and gently smash them with something heavy (yes, even a hammer works!)
In a large bowl mix the hazelnuts with the sesame seeds, coconut flakes, and oats together with the cinnamon & salt.
In a saucepan, bring the honey, coconut oil, olive oil, and maple syrup to a simmer. Let it cook over medium heat for about 5 minutes, stirring occasionally.
Pour the entire liquid mixture into the bowl with the dry ingredients and stir thoroughly with a large spoon until everything is well combined.
Spread the mixture evenly onto your baking tray, making sure the entire surface is covered with granola. Bake for 20–30 minutes, removing the tray every 7 minutes to stir the granola. This ensures an even, golden bake.
After baking, place the tray in a safe spot to cool where you won’t risk burning yourself. Don’t worry if the granola still feels a bit soft/weat—it will firm up after about 10-15 minutes. If you prefer larger granola clusters, let it cool completely without touching it so it sticks together as one sheet. Then break it into pieces in the size you like
Once your granola has fully cooled, store it in an airtight container like a glass jar or Tupperware. Keep it in a dark, dry place—your kitchen cupboard is perfect. It will stay fresh and delicious for 1 to 2 months (if it lasts that long!).
