Sophie Hansen’s Maple and Orange Granola Recipe
- Words by
- Sally Wilson
Earlier this month we featured an interview with Sophie Hansen from Local is Lovely. Consequently, we fell a little in love with her cooking philosophy and can-do attitude in the kitchen! This granola from Sophie’s repertoire has all the elements we look for in a recipe: a simple but exciting line-up of ingredients, and a no-fuss method, which means you can make a big batch leisurely on the weekend, and top up the jar (if needs be!) later in the week.
Maple and Orange Granola
Homemade granola seems like lots of work but truly it isn’t. Just add a few extra things to your shopping list, mix them all together and then bake until golden brown. This recipe is lighter than most recipes tossed with melted butter or vegetable oil. It’s packed with goodness and is just delicious.
- 1/2 cup maple syrup
- 3 cups rolled oats
- 2 cups quinoa flakes
- 2 cups mixed seeds (sunflower, pumpkin, sesame etc)
- 2 cups toasted nuts (pecan and hazlenut are my favourite mix)
- 1 cup dessicated coconut
- Finely grated zest of three oranges
- 1/2 tsp ground cinnamon
- 1 tsp vanilla paste
- 1/2 tsp sea salt
- 2 cups puffed quinoa
Preheat oven to 170C, line two large baking trays with baking paper. Toss all ingredients together in a nice big bowl until everything is well coated. Spread mixture across the trays and place in the oven for 10 minutes, remove and toss everything about a bit then return to the oven and repeat this process four times (so your granola cooks for 4o minutes or until it is golden brown). Store in a glass jar until needed. Then serve with whatever milk, fruit, yogurt combination you fancy.
Catch up on Nicola Heath’s interview with Sophie Hansen of Local is Lovely here!
All images supplied by Sophie Hansen / Local is Lovely.