Homemade Toasted Granola with Cashew, Almond, Blackcurrants and Raspberries Recipe

Last month, I made a first attempt in making my own muesli/ granola which was a success. I too had mentioned that I am loving it. This is leading me to make my homemade muesli nowadays, rather than buying if off the supermarket shelves. If you start thinking it’s too troublesome to make your own at home, then you are WRONG! It’s so much easier than you thought!

This time round, I made a different flavours using a combination of honey and butter. Recently, honey butter flavoured Korean snacks had become popular around the Asia country. The most popular honey butter flavoured potato chips made by Calbee is a number one seller in Korea. Knowing the popularity, I managed to get a packet to try from the local Korean mart, Wang Mart.

Before I got myself a packet of honey butter flavoured potato chips by Calbee, which I though was out of stocks as there none available at the snacks corner, I chanced upon another type of chips known as honey tong tong. So I grab a pack to the cashier and paid. Then I saw the famous Calbee chips are nearby the cashier, so I too grabbed a pack. Among the two I preferred honey tong tong better.

So looking at the snacks flavour, I thought it will make a nice flavour muesli/ granola. Hence, this is how this muesli come about.

Since I had a packet of freeze dried raspberry sitting in the pantry, I am thinking it will makes a very good ingredient to muesli in addition to dried fruits. Isn’t the muesli looks pretty? The vibrant colour from the freeze dried raspberry will definitely energised your morning. The usage of the freeze dried raspberry taste exactly like fresh raspberry after being soaked in milk. Delicious!

In addition to the freeze dried raspberry, I added in the dried blackcurrant berries which I bought from the trade show previously. Both fruits brings a little tartness flavour to the muesli, therefore, if you prefer to have more sweetness in your muesli, feel free to exchange the dried blackcurrant berries to dried sultanas instead. Or you can add additional amount of honey to your preference.

 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

 

INGREDIENTS 

2 cups jumbo rolled oats
1 cup fine rolled oats
1/2 cup raw cashew nuts1/2 cup raw slivered almond

50g butter
1/2 cup honey

1/2 cup freeze dried raspberries
1/2 cup dried blackcurrants

1. In a bowl, mixed in rolled oats, cashew nuts and almonds.

Feel free to use 100% jumbo rolled oats if you like.

2. In a pot, add in the butter and melt it over medium heat.

3. Add in honey, and bring it to just boil. Remove and set aside for 5 minutes.

4. Pour in the honey butter to the oats mixture. Mix well until all oats and nuts are covered with honey butter.

5. Spread the mixtures thinly onto 1 – 2 baking tray lined with non stick parchment paper.

6. Bake it in a preheated oven with 180 degree Celcius, for about 10 minutes.

7. After 10 minutes, bring out the tray and quickly toss the oats mixtures again. Then bake it for another 10 minutes or until golden brown.

8. Set aside to cool completely.

9. Once cool, mix it well with dried black currants and freeze dried raspberries. Lastly, keep it in air tight container.

Homemade Toasted Granola with Cashew, Almond, Blackcurrants and Raspberries Recipe


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 2 cups jumbo rolled oats
  • 1 cup fine rolled oats
  • 1/2 cup raw cashew nuts
  • 1/2 cup raw slivered almond
  • 50g butter
  • 1/2 cup honey
  • 1/2 cup freeze dried raspberries
  • 1/2 cup dried blackcurrants

Directions

  1. In a bowl, mixed in rolled oats, cashew nuts and almonds.
  2. In a pot, add in the butter and melt it over medium heat.
  3. Add in honey, and bring it to just boil. Remove and set aside for 5 minutes.
  4. Pour in the honey butter to the oats mixture. Mix well until all oats and nuts are covered with honey butter.
  5. Spread the mixtures thinly onto 1 – 2 baking tray lined with non stick parchment paper.
  6. Bake it in a preheated oven with 180 degree Celcius, for about 10 minutes.
  7. After 10 minutes, bring out the tray and quickly toss the oats mixtures again. Then bake it for another 10 minutes or until golden brown.
  8. Set aside to cool completely.
  9. Once cool, mix it well with dried black currants and freeze dried raspberries. Lastly, keep it in air tight container.

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