At Melbourne Convention and Exhibition Centre we serve this granola with our award-winning vanilla yoghurt and fresh fruit, but it’s just as good on its own as a light snack.
We love using Raymond Island Honey from eastern Victoria in this recipe. The bees are spoilt for choice down in Gippsland Lakes with all the superb gum trees and native flora, creating the most superb honey our chefs claim to have ever tasted.
Keep your eye out for Raymond Island Honey at your local Victorian farmers market or simply substitute it for your own favourite brand of honey.
480g Rolled oats
100g Flaked coconut
40g Pumpkin kernels
40g White sesame seeds
40g Sunflower seeds
60g Olive oil
240g Raymond Island Honey
Preheat oven to 120’C degrees.
Mix oats, coconut, seeds and nuts together in a bowl. Add the eggwhites and mix well.
In a separate bowl mix honey and olive oil together, then place in microwave for 30 seconds or until warm.
Pour the liquid over the mixture and stir together well.
Line an oven tray with baking paper and spread a thin layer of mixture evenly across the tray.
Bake in over for 30 minutes or until golden. Remove from the oven and allow to cool on the tray.
Once cooled, break the granola into smaller pieces using your hands. Store in an airtight container in a cool place.
If you like fruit in your granola you can add your choice of dried fruit to the mix after it is baked and cold.
You can also substitute the honey for molasses or maple syrup if you prefer the taste or for dietary requirements.