Maple-roasted ABC complete protein granola for the win!
I came late to my granola lovin’ ways. Here in Australia, the concept of ‘granola’ doesn’t quite exist in the same way it does elsewhere. Sure, we have muesli bars, and sugary cereal, or if you’re a health nut, muesli (usually not roasted). But nothing that really captures the same essentials as granola. (If you’re an Aussie, and reading this, and haven’t made or tried granola, please do! It cured me of all those shitty primary school muesli bars in one foul swoop.)
My general aims for a granola are: nuts that are big enough (or chopped big enough) to be picked up with your fingers (for hand to mouth snacking); a variety of nuts; good clumping factor (you don’t want everything to be separate, nor do you want enormous clumps) and a SUPER fragrant flavour.
I think, really, that this granola succeeds everytime. It’s nutty, chewy, fragrant, just-sweet-enough. I’d made a few versions of these with just almonds and cashews until, one day, a brainwave hit me: ‘Let’s add brazil nuts, and make it an ABC complete protein granola!’ Brain, sometimes you are a wonderful thing.
The combination of almonds, brazil nuts and cashews (ABC), all together provides the 8 essential amino acids (therefore, a ‘complete protein’). For those not in the wise, an essential amino acid is one the human body can’t produce by itself, so needs to source it from food. For non-vegetarians and vegetarians who eat dairy and eggs, this isn’t a problem (most animal sources are complete proteins), but if you’re vegan, soy is basically your only option. That is, of course, unless you get down and dirty with your nut mixology, like I’ve done here (variety? you betcha ya!).
(Not to mention all the good fats and fibre you’re getting in the granola!)
I love this served with fruit (banana is a favourite, but all berries are good – stone fruit in summer would be divine!) and almond milk, for (a quick and awesome) breakfast. Or on top of coconut yoghurt. Or over roasted fruit. Or by the handful. Any which way you want to enjoy it, this granola has got you covered.
ABC Complete Protein Granola
makes about 4 and a half cups
- Do not copy my dumb-ass example and line your baking sheet with foil. Use baking paper. I love this granola SO much that I spent a decent ten minutes picking it off the foil. Be cool and using baking paper (I had run out, and was desperate for granola).
- If you’re not crazy for sultanas (or raisins) you could substitute dried cranberries or dried cherries instead.
- I eat this granola by the handful, or for breakfast (with non-dairy milk and banana slices). Whenever the mood strikes.
- 2 c (200 g) rolled oats
- 3/4 c (120 g) raw almonds
- 3/4 c (105 g) cashews
- 3/4 c (105 g) halved brazil nuts
- 1/2 c (30 g) shredded coconut
- 1/2 c (70 g) sultanas or raisins
- 1/3 c maple syrup
- 2 tbsp sunflower oil
- 1 tsp ground cinnamon
- 1 tsp ground (or freshly grated) nutmeg
Preheat oven to 180 C (355 F) (no fan). Combine all ingredients in a bowl, a mix thoroughly (at least 1 minute), until everything is thoroughly coated. Spread out onto a baking-paper-lined tray in an even layer. Bake for 15 minutes, and allow to cool completely before storing in an airtight container. Should keep for 2-3 weeks.