Eleanor Maidment's Coconut Jumbo Oat Granola

We’re taking inspiration from Eleanor Maidment’s California inspired cookbook with her delicious Coconut Jumbo Oat Granola.

Recipe and Image from California: Living + Eating by Eleanor Maidment

coconut-jumbo-oat-granola-110473-2

 

INGREDIENTS | Serves 4

100g (approx. 3/4 cup) flame or jumbo raisins
50g (1/3 cup) almonds, roughly chopped
50g (1/3 cup) pistachios, roughly chopped
50g (1/2 cup) pecans, roughly chopped
250g (21/2 cups) jumbo (rolled) oats
25g (1/4 cup) pumpkin seeds
25g (3 tbs) chia seeds
4 tbs coconut oil
5 tbs maple syrup
1 tsp ground cinnamon
1 tsp vanilla bean paste
4 tbs water
1/2 tsp sea salt flakes
50g (1 cup) coconut flakes

TO SERVE (PER PERSON)

1 nectarine, peach or apricot, halved, stone removed
1 tsp unsalted butter, melted
150g Greek yoghurt
Edible flowers (optional)


METHOD

1. Preheat a fan-forced oven to 150°C and line a large baking tray with baking paper. Soak the raisins in a bowl of just-boiled water while you prepare the other ingredients.

2. In a large mixing bowl, combine the chopped nuts, oats and seeds. Place the coconut oil, maple syrup, cinnamon, vanilla and water in a small saucepan and heat until it comes to a simmer. Drain the raisins and place them in the saucepan, then pour everything over the nuts, oat and seeds mixture. Sprinkle in the salt and mix together well.

3. Spread the granola mixture out over the baking tray, making it a little thinner in the middle and piling it up more at the edges, as that’s where it will brown more quickly. Bake for 15 minutes, then stir well and continue to cook, stirring the mixture every 10 minutes until golden and fragrant (35-45 minutes in total, depending on how golden you like it). Stir the coconut flakes into the mixture for the final 5-10 minutes. Once ready, remove from the oven and set aside to cool completely.

4. When ready to serve, heat a chargrill pan or a barbecue over medium-high heat. Brush the cut sides of the fruit with melted butter, place them cut-side down on the pan, and cook for 2 minutes or until lightly charred. Spoon the yoghurt into bowls, top with a hefty sprinkling of granola and the fruit. Some edible flowers look rather pretty, too.

Enjoy! 
 

 

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