Crunchy-Spiced Granola Clusters

Cook time 1 hour
Servings 8 Cups


2/3 cup maple syrup
1/3 cup light brown sugar
2 tsp vanilla bean paste
2/3 grapeseed olive oil
Zest of 1 orange
5 cups of rolled oats
2 ½ tsp of four spice (even combination of nutmeg, cinnamon, clove, powdered ginger)
1 cup Sunbeam walnuts, roughly chopped
1 cup Sunbeam hazelnuts, roughly chopped
1 cup Angus Park dried apricots, chopped
½ cup Angus Park dried pears, chopped
½ cup Sunbeam sultanas

To serve
Cold milk
Fresh blueberries
A dollop of yoghurt

Crunchy-Spiced Granola Clusters


Pre heat the oven to 160C. Line a large baking tray with baking paper.

In a large bowl combine the wet ingredients including the orange zest. Now add the rolled oats, nut, spices and dried fruit, and mix together until well combined. Tip all of this mixture into the lined baking tray and firmly press down with the back of an egg flip spatula until very compact.

Bake in the oven for 45 minutes, ensuring to rotate the tray in the oven every 15 minutes so it colours evenly. Remove from the oven and cool completely in the tray (roughly an hour).

Break the cooled granola in desired chunks and finally mix through the dried fruits.

This granola can be stored for up to 2 weeks in an airtight container. I like to serve this with yoghurt and/or milk and top with fresh seasonal fruits.