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Hazelnut maple granola clusters
heartfoundation.org.au|Helpline 13 11 12

Hazelnut maple granola clusters

30 minutes (10 minutes )
Serves Makes 635g. Serves 8 (80g serve – about ¾ cup)

Base recipe 

  • 2 1/3 cups wholegrain rolled oats  
  • 1 cup hazelnuts, coarsely chopped  
  • 1/3 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 (140g) frozen raspberries  
  • 2 teaspoons maple syrup  
  • 160g (1½ cups) hazelnut maple granola clusters (base recipe) 
  • 1 cup plain Greek yoghurt  
1. Combine oats, hazelnuts, pepitas, chia seeds and cinnamon in a large roasting pan.  

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.  

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

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. 

Tips 

  • Granola will keep for up to 1 month in an airtight container in the pantry.  
  • To get a headstart with Berry Granola Cups, make raspberry mixture the night before and keep, covered, in fridge. Layer in glasses with granola and yoghurt just before serving. 
  • Granola can also be served simply with milk and/or yoghurt and fresh fruit of your choice 
  • Hazelnuts and sultanas can be replaced with different nuts and dried fruit. Try pecans with dried apricots or macadamias with dried figs. 

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