Whenever we go out for breakfast and I order granola, my mate Josie looks at it longingly. She loves cereal in all its forms, but she’s allergic to nuts, so most granolas are basically death-in-a-bowl for her. Not good news.
After sitting across from her sad granola-less face at our last brekky date, I decided that it was time I made her a special nut-free batch.
This recipe is ingredient-heavy, but it’s not labour intensive, so don’t panic when you scroll down and see that massive list. Everything on it can be found at a supermarket (with the possible exception of puffed brown rice, but you can easily substitute regular puffed rice for this if you can’t find it).
Granola a la Josie
- 1 cup maple syrup
- 1/2 cup brown sugar
- 3 cups oats
- 1/2 cup sunflower seeds
- 1 cup processed bran (i.e. All Bran – the stuff that looks like pet feed, but is actually delicious when smothered in maple syrup and toasted)
- 3/4 cup pepitas (pumpkin seeds)
- 2 cups shredded coconut
- 3 cups puffed brown rice
- 1/2 cup dried blueberries
- 1 cup dried cranberries
- 2 tsp dutch cinnamon
- Preheat oven to 180ºc.
- Place oats, sunflower seeds, bran, pepitas, cinnamon, and brown sugar in a large mixing bowl. Pour maple syrup over the top, and mix until all ingredients have a generous coating of syrup.
- Line two baking trays with greaseproof paper, and spread half of this mixture over each one.
- Bake for 15 mins, then gently toss, and bake for another 10 minutes.
- Return baked mixture to bowl, and add remaining ingredients. Mix thoroughly.
- Allow to cool, then store in an airtight container, ready to be served with milk, yoghurt, fruit, or whatever other accompaniments tickle your fancy.
This should amply fill the granola-shaped hole in the life of your anaphylactic friend or family member. And they might even be so pleased about it that they share a bowl with you.