140g melted butter (or coconut oil)
500g organic rolled oats
2 tablespoons of lemon juice
3 tablespoons organic honey
4 tablespoons maple syrup
2 tsp cinnamon
2 tsp vanilla extract
50g organic seeds (sunflower, pumpkin etc)
60g organic almonds
80g organic dried apples
50g shredded coconut
80g organic sultanas
Add butter to TMX bowl and melt for 2 minutes, 70 degrees, speed 2 or until melted. Allow to cool slightly. Add oats, water and lemon juice and stir on reverse speed 2 for 15 seconds or until well mixed. Tip mixture into a bowl (I use a glass baking dish), cover with a cloth and allow to sit at cool room temperature for 24 hours. Do not refrigerate though.
After soaking time, preheat oven to 90° and line two large biscuit trays with baking paper. You will need quite large trays or several smaller ones that will all fit in your oven together.
Place honey, maple syrup, cinnamon and vanilla into the TMX bowl and gently combine and heat slightly to thin the honey (1 minute 60 degrees, speed 2). Drain oat mixture in rice basket if there is any excess liquid remaining (discarding liquid) and then add the oat mixture to the TMX bowl. Mix until combined - 10-15 seconds on reverse speed 2.
Spread mixture out very thinly over the trays. Bake for 2 - 4 hours, until granola is dry and quite crisp. I normally cook mine for 4 hours in my oven and it is then nice and crunchy. Allow to cool in oven before removing to a container. It will get crunchy as it cools. I cook mine in the evening and turn the oven off before going to bed. In the morning our granola is crunchy and yummy!!!
Add seeds, almonds and dried apples to the TMX bowl and chop them by pressing the turbo button 3 or 4 times (just quick presses). Add the coconut, sultanas and baked oats (breaking them up a little into the TMX bowl if they are baked into large pieces) and mix for 5 seconds on reverse speed 3.
Enjoy served with icy milk or fresh fruit and yoghurt.
If you find you have spread your granola too thick and it is not drying out well, bake it for 3 hours and then break it up into tiny little pieces using your fingers and then bake it for another couple of hours and leave it to cool in the oven.
Vary your granola by adding additional nuts, seeds and dried fruit to your mix.
This recipe was converted from a granola recipe on the Passionate Homemaker blog.