Kind Company’s peanut butter cranberry granola

PHOTO: GREGOR RICHARDSON
PHOTO: GREGOR RICHARDSON
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 20+ servings

3 cups buckwheat

½ cup sesame seeds

1 cup sunflower seeds

1 cup tricolour quinoa

1 cup blanched or salted peanuts roughly chopped

¼ cup chia seed

½ cup flaxseed

4 cups steel cut oats

2 Tbsp cacao powder

2 Tbsp cinnamon

1 tsp salt

2 tsp vanilla

¾ cup brown rice/maple/date syrup

½ cup coconut oil

½ cup peanut butter

2½ cups coconut flake

1½ cups cranberry

Method

Heat oven to 180degC.

Mix all dry ingredients except coconut flakes and cranberries together in a large bowl.

Melt wet ingredients together and stir through dry. Lay on large oven trays and bake for 8 minutes.

Stir through coconut and cranberry and bake a further 6 minutes, checking and stirring every 2 minutes.

Remove from oven and allow to cool before breaking into clusters.

Can be stored in an air-tight containers for up to 6 weeks (or in the freezer for 3 months). Recipe may be halved or quartered to suit.

Recipe provided by Kind Company, Dunedin. Recipe requested by Bea Munro, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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