Description
Fills a 1.7 litre jar
Ingredients
Units
- 2 1/4 cups/250g jumbo rolled oats
- 200g farro or pearl barley (or more oats)
- 65g/1/3 cup oil
- 125ml/180g honey
- 2 oranges zested
- 1/2 cup/80g seed mix
- 150g bag shelled pistachios (optional)
- 2 cardamom pods
- 1/2 tsp to 1 1/2 tsp of sea salt
Instructions
- Crush the cardamom pods in a pestle and mortar to release the black seeds within. Remove and discard the green pods and crush the seeds with the pestle and mortar until fine.
- Add the honey and salt to a saucepan and heat until runny. Remove the pan from the heat then add the orange zest, cardamom and oil and stir to combine.
- To a bowl add the oats and grain of choice.
- Stir the salt and infused honey oil through the oats and barley. Make sure to coat all the grains.
- Evenly spread the mixture on a large baking tray lined with baking paper. Make sure the granola is spread no more than 1.5cm deep to ensure it cooks and crisps evenly. If your tray is too small to accommodate this, use two.
- Bake at 150 degrees for 20 minutes. Stir at the halfway mark
- Add the nuts and seeds and bake for further 10-15 minutes, until the nuts are cooked and the granola is golden brown. Keep an eye on it because it can burn easily.
- Remove the granola from the oven and allow it to cool.
- Store in an airtight container for up to two weeks (if it lasts that long!)
- Prep Time: 5 Minutes
- Cook Time: 20-30 Minutes
- Category: Breakfast
- Method: Bake
Nutrition
- Serving Size: 1
