Before I moved Bayside, one of my favourite cafe’s to have brunch was ‘Replete Providore’ in Barkers Road Hawthorn.   They had the most delicious, crunchy granola on the menu, which they served in a parfait glass, layered with berries & natural yoghurt.  I’ve never had Granola as good as theirs until I made this last week.  The recipe is from ‘For Food’s Sake’ by Tenina Holder.  Sometimes I tweak recipes here & there, but this one I haven’t touched – it really is amazing!

Ingredients:
150g unsalted butter, cubed
150ml maple syrup
Good pinch of sea salt
40g vanilla bean paste
300g almonds, whole
60g sunflower seeds
400-500g rolled oats
100g dried cranberries (craisins)
50g shredded coconut

Method:
1) Place butter, syrup, salt & vanilla into TM bowl, cook 4 minutes/60 degrees/speed 2. Remove from TM bowl & set aside.
2) Meanwhile, spread nuts & seeds onto a large flat tray & place in a cold oven. Turn oven onto 200 degrees celsius & roast for 10-12 minutes. Set aside to cool slightly.
3) Spread oats onto another tray lined with baking baler & pour butter mixture over the top. Using your hands (& I can recommend disposable food handling gloves too) mix the butter mixture through the oasis until evenly distributed.
4) Reduce the oven temperature to 160 degrees & cook oats for 25-30 minutes. Stir the mixture a few times, to ensure the edges don’t burn.

5) Placed cooled nuts into a clean TM bowl, chop 3 seconds/speed 6. Place into a large mixing bowl.
6) Add cranberries & coconut to mixing bowl & add cooked oats once slightly cooled.
7) Thoroughly mix together & once completely cooled, store in an airtight container.

Serve with fresh fruit or berries & home made yoghurt.

Notes:

Add any dried fruits or nuts to this recipe for a variation – toasted pecans, dried cherries, goji berries, seeds or even chic chips