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.

Add a Comment

 

Seasons - By Alison Lambert  - Available for purchase now!

The Otago Daily Times and Alison have collaborated to bring you her first cookbook – Seasons.  

This book is the ultimate year-round cookbook. Seasons is filled with versatile recipes designed to inspire creativity in the kitchen, offering plenty of ideas for delicious accompaniments and standout dishes that highlight the best of what each season has to offer.  

 

$49.99 each. Purchase here.

$44.99 for ODT subscribers. Get your discount code here.