Makes 3½ cups (serves 10)

1 cup (110g) rolled rice
1 tablespoon pure maple syrup
1 tablespoon orange juice
½ teaspoon mixed spice
½ cup (75g) sunflower seeds
½ cup (100g) pepitas (pumpkin seed kernels)
½ cup (65g) dried cranberries
½ cup (30g) finely chopped dried apples

1. Preheat oven to 200°C/400°F.

2. Spread rolled rice on oven tray; drizzle with combined syrup, juice and spice. Bake about 10 minutes or until browned lightly, stirring halfway through cooking time. Cool 10 minutes.

3. Stir seeds, pepitas, cranberries and apple through granola; cool.

 

Nutritional count per ¹⁄³ cup serving (without milk), 8.6g total fat (1g saturated fat); 719kJ (172 cal); 18.2g carbohydrate; 4.9g protein; 2.6g fibre

Tip:  Store granola in an airtight container in the refrigerator for up to two months.

Serving idea: Serve ¹⁄³ cup granola with skim or dairy-free milk and top with fresh berries of your choice. This granola is also great to munch on as a snack.

 

The Australian Women's Weekly, Breakfast, RRP $12.95, available from newsagents and online at aww.cookbooks.com.au

Photographer: Ian Wallace