Mid Week Granola

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Mid Week Granola

There are a lot of cooking tasks that should be weekend jobs. Making the yogurt, the granola, a pot of soup, bread for the first few busy days of the week and so on. But inevitable I find I need to do it all again, sooner than I think. So mid week hump day and here I am planning another batch of Granola/muesli goodness. 

This recipe is from a much loved foodie Karen Martini. I think I will tweak the original recipe here and add some rye or buckwheat flour to get that lovely crunchy, granola effect. I also find apply juice is great in lieu of using so much syrup – it helps to bind it all together. How it will appear in the final cut will depend what I find in the pantry. Apricots instead of berries, raisins instead of sultanas, walnuts instead of almonds…..you know the drill. Enjoy! xx

This recipe appears on Karen Martini’s website.


400 grams organic rolled oats
50 grams flaked almonds
100 grams whole raw almonds
150 grams sunflower seeds
150 grams sesame seeds
50 grams chia seeds
125 grams pepitas
100 grams shredded coconut
100 grams sultanas
100 grams mixed dried berries, optional
2½ teaspoons ground cinnamon
1 whole nutmeg, freshly grated
100 ml coconut oil
125 ml golden syrup
125 ml black treacle or maple syrup 


Preheat the oven to 180°C fan-forced or 200°C conventional.
Mix all the dry ingredients in a bowl until well combined. Add the oil and syrups and rub through the mix thoroughly with your fingers.
Spread the mix out in one layer on lined baking trays and toast for 20 minutes, shake the trays after 10 minutes to toast the mix evenly. Allow to cool on the trays and then store in an airtight container for up to a month.