Nutty Maple Granola
with added wheatgerm and bran
This nutty maple granola is delicious with fresh chunks of grapefruit and a sprinkling of mint to start the day (add thick Greek yoghurt to make it more creamy). It’s an easy bake for something quick or when you need a batch for the week to come. Natural sweetness is derived from the wheatgerm and bran along with the maple syrup.
I like to use a combination of mostly jumbo oats with some pinhead oats for texture, but jumbo oats work well on their own too.
For an alternative take on this, there’s a lovely recipe in our cookbook for granola with cut malted rye grains and sour cherries which is so delicious I often eat it on it’s own.
Store the granola in an airtight container in a cool dry place.
Makes 450g of granola
