I am here enjoying summer in the southern hemisphere. This is like a bite of summer. Even when the clouds block out the sun, and the winter storms blow through……Enjoy these mouthfuls of sunshine.
2.5 cups old-fashioned rolled oats
1/2 cup sliced unsalted almonds
1/2 cup coarsely chopped unsalted pecans
1/2 cup unsalted sunflower seeds
2 tablespoons quinoa
1/2 cup toasted wheat germ
1 cup shredded sweetened coconut
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup vegetable
Preheat the oven to 180 degrees celcius.
Line a large baking sheet with aluminium foil.
Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt in a large bowl and mix well.
In a small bowl, whisk together the honey and oil until combined. Pour over the dry ingredients and mix well.
Spread the granola mixture evenly onto the prepared baking sheet and bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; it burns quickly and will brown first in the corners and on the bottom.
Transfer the granola to another baking sheet or heatproof surface to stop the cooking process (or place onto a stone bench). Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even layer, then let cool to room temperature. Break the granola into clusters and store in an airtight container.
To serve: Portion one large cup onto a plate, top with Passionfruit Curd, fresh fruit and powdered lemon myrtle.