The first time I tried Bunbury Farmer’s Market granola was when my friend, Esther, brought it to a church camp in Busselton. They had two varieties of granola: one with nuts and one without. The one with nuts is the better one. Ever since then, I was hooked and I had to get a pack or two every time I passed by, which was admittedly not that often. So I started looking at how to make a copycat version and one that even my fiercest critic, my 9-year-old daughter, Cora, would approve of. We went through several batches but this is finally the version that she said tasted exactly like the Bunbury Farmer’s Market granola. Finally, I wouldn’t have to fight her for granola when we can have an almost endless supply of it now.
Makes approximately a 1.5L container
Prep time 15 mins
Cook time 35 mins
20g hazelnuts, roughly chopped
20g pistachio, roughly chopped
20g slivered almonds
20g sunflower seeds
60g pecans, roughly chopped
40g butter, unsalted
50g honey, good quality
20g golden syrup
80g brown sugar
1 tbsp vanilla essence
120g rolled oats
90g desiccated coconut
Preheat the oven to 150C (140C fan forced) and line a baking tray with baking paper.
Mix the hazelnuts, pistachio, slivered almonds and sunflower seeds in a bowl and set aside.
Heat up the butter, honey, golden syrup in a small saucepan until it has melted and mixed through.
Stir in the brown sugar and vanilla essence until it has dissolved. Take off the heat and mix a few tablespoons of the butter syrup mixture into the hazelnut/pistachio/almond/sunflower seed mixture.
Add the pecans, rolled oats, and desiccated coconut into the remaining butter syrup. Spread this evenly onto the prepared tray and bake for 20 minutes.
Add the reserved hazelnut/pistachio/almond/sunflower seed mixture and return to the oven for a further 15 minutes until golden brown and aromatic.
Cool completely on the tray. It will crisp as it cools. Break into clusters once fully cool and store in an airtight container for up to 3 weeks (if it lasts that long). Best served with yoghurt.
Thermomix Adaptation
20g hazelnuts, roughly chopped
20g pistachio, roughly chopped
20g slivered almonds
20g sunflower seeds
60g pecans, roughly chopped
40g butter, unsalted
50g honey, good quality
20g golden syrup
80g brown sugar
1 tbsp vanilla essence
120g rolled oats
90g desiccated coconut
Preheat the oven to 150C (140C fan forced) and line a baking tray with baking paper.
Place hazelnuts and pistachio into the bowl and chop 2 sec/speed 5.
Add the slivered almonds and sunflower and stir 3 sec/reverse/speed 3. Set aside in a small bowl.
Place pecans into bowl and chop 8 sec/speed 4. Set aside in a bowl.
Add butter, honey and golden syrup and heat 3 min/70°C/speed 2 until melted.
Add brown sugar and vanilla essence. Heat 1 min/70°C/speed 2 until the sugar begins to dissolve.
Place a few tablespoons of this mixture into your reserved bowl of hazelnuts, pistachio, slivered almonds and sunflower seeds and mix the mixture through and set aside.
For the remaining mixture in the mixing bowl, add rolled oats, desiccated coconut and reserved chopped pecans and mix 20 sec/reverse/speed 2. Scrape down the sides and repeat if necessary.
Spread this evenly onto the prepared tray and bake for 20 minutes.
Add the reserved hazelnut/pistachio/almond/sunflower seed mixture and return to the oven for a further 15 minutes until golden brown and aromatic.
Cool completely on the tray. It will crisp as it cools. Break into clusters once fully cool and store in an airtight container for up to 3 weeks (if it lasts that long). Best served with yoghurt.