Granola Clusters

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  • Gluten Free Recipe

Serves: 4
Prep time: 10 minutes
Cook time: 15-20 minutes

TIPS: 
  • Drizzle Barker’s Raspberry Vinaigrette over a baby spinach, strawberry, avocado and red onion salad. Crumble granola croutons over the top.
  • Any leftovers can be stored in an airtight jar or container for two weeks.

INGREDIENTS

  • 1 cup rolled oats
  • 1/2 cup roughly chopped almonds
  • 1/3 cup roughly chopped pecans
  • 1/2 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1 Tbsp poppy seeds
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • 1 egg white
  • 3 Tbsp Barker’s NZ Raspberry Vinaigrette
  • 2 Tbsp olive oil
  • 1/2 Tbsp honey

METHOD

  1. Preheat oven to 180°C fan bake and line a large oven tray with baking paper.
  2. Combine oats, almonds, pecans, sunflower seeds, sesame seeds, poppy seeds, salt and cayenne pepper (if using) in a large bowl.
  3. Whisk egg white until white and foamy. Add to oat mixture with Raspberry Vinaigrette, oil and honey. Stir until well combined.
  4. Spread mixture out in a thin layer on prepared tray and bake for 10 minutes. Stir, then bake for a further 5-10 minutes, until golden brown and crunchy.
  5. Leave to cool before breaking into clusters and serving.
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