Hazelnut maple granola clusters

Serves: 8

Prep time: 10min

Cooking time: 30min

Ingredients

Base recipe

2⅓ cups wholegrain rolled oats

1 cup hazelnuts, coarsely chopped

⅓ cup pepitas

¼ cup chia seeds

1 teaspoon ground cinnamon

1 egg white

2 tablespoons maple syrup

1 tablespoon olive oil

2 teaspoons vanilla extract

¾ cup sultanas

To serve – Berry granola cups (serves 2)

1 cup (140 g) frozen raspberries

2 teaspoons maple syrup

160 g (1½ cups) hazelnut maple granola clusters (base recipe)

1 cup plain Greek yoghurt

Method

Step 1

Combine oats, hazelnuts, pepitas, chia seeds and cinnamon in a large roasting pan.

Step 2

Whisk egg white, maple syrup, oil and vanilla in a jug until well combined. Add to oat mixture. Mix well, then use your hands to press mixture into small clusters.

Step 3

Bake in preheated 170 °C oven (fan-forced) for about 30 minutes or until golden brown. Remove from oven. Cool in pan, then transfer to an airtight container.

Step 4

To make berry granola cups, cook raspberries and maple syrup in a small saucepan over medium-high heat for about 3 minutes or until berries are soft and jammy. Remove from heat and cool. Layer granola, yoghurt and berry mixture in 2 serving glasses.