Making my own granola for the week ahead is my new favourite weekend activity. Last weeks was chocolate and orange, this weeks is a beaufitul pink and sweet mulberry and quince jam granola. It is a little sour, a little chewy, a little sweet and very crunchy! The perfect granola. The eggs add a good punch of protein with over 10 grams per serve. The iron content is also high which makes this granola the perfect go to for vegetarians and those watching their nutrition.
Ingredients 130 grams dried Mulberries
150 grams (half a jar) quince jam 4 cups of rolled oats
25 grams sesame seeds
1 cup shredded coconut
100 grams raw almonds
pinch of salt
3 grams cinnamon
Place the oats, coconut, sesame seeds, cinnamon and quince jam in a large bowl and combine.
In a separate bowl whisk the eggs and then pour into the muesli bowl.
Pour the mixture onto 2 lined baking trays and disperse evenly.
Bake in the oven at 180C for 40-50 minutes. If you like your granola in big clusters like me use a spatula to flip the granola over at the 20 minute mark. If you like it all crumbly then stir with a wooden spoon every 10 minutes or so.
After 20 minutes remove from the oven and stir through the mulberries and chopped almonds then return to the oven. Adding them later stops them from burning.
Remove once the granola is crisp and a gorgeous golden brown.
NOTES: If quinces arent in season and you havent made jam then apple sauce can be subsituted.
To make vegan omit eggs and use 2 tbsp of coconut oil for crunch.
Lasts for over 2 weeks in a sealed contrainer