Granola a la Josie (nut free)

Whenever we go out for breakfast and I order granola, my mate Josie looks at it longingly. She loves cereal in all its forms, but she’s allergic to nuts, so most granolas are basically death-in-a-bowl for her. Not good news.

After sitting across from her sad granola-less face at our last brekky date, I decided that it was time I made her a special nut-free batch.

This recipe is ingredient-heavy, but it’s not labour intensive, so don’t panic when you scroll down and see that massive list. Everything on it can be found at a supermarket (with the possible exception of puffed brown rice, but you can easily substitute regular puffed rice for this if you can’t find it).

Granola a la Josie

Ingredients:

• 1 cup maple syrup
• 1/2 cup brown sugar
• 3 cups oats
• 1/2 cup sunflower seeds
• 1 cup processed bran (i.e. All Bran – the stuff that looks like pet feed, but is actually delicious when smothered in maple syrup and toasted)
• 3/4 cup pepitas (pumpkin seeds)
• 2 cups shredded coconut
• 3 cups puffed brown rice
• 1/2 cup dried blueberries
• 1 cup dried cranberries
• 2 tsp dutch cinnamon

Method:

1. Preheat oven to 180ºc.
2. Place oats, sunflower seeds, bran, pepitas, cinnamon, and brown sugar in a large mixing bowl. Pour maple syrup over the top, and mix until all ingredients have a generous coating of syrup.
3. Line two baking trays with greaseproof paper, and spread half of this mixture over each one.
4. Bake for 15 mins, then gently toss, and bake for another 10 minutes.
   
5. Return baked mixture to bowl, and add remaining ingredients. Mix thoroughly.
6. Allow to cool, then store in an airtight container, ready to be served with milk, yoghurt, fruit, or whatever other accompaniments tickle your fancy.

This should amply fill the granola-shaped hole in the life of your anaphylactic friend or family member. And they might even be so pleased about it that they share a bowl with you.