Print Options:

Granola Clusters

Yields1 Serving

 125g unsalted butter
 100g golden syrup
 100g demerara or brown sugar
 1 tbsp NOMU Sweet Rub
 1 tsp NOMU Vanilla Paste
 50g raw almonds, skin on
 50g pecan nuts
 50g cranberries, cherries or raisins
 1½ cups Tiger (rolled) Oats
 1½ cups Jungle (quick cook) Oats
 50g pumpkin seeds
 1 cup desiccated coconut
 100g good quality white chocolate
 100g NOMU Decadent Hot Chocolate
 2 tbsp Greek yoghurt (optional)

Preheat the oven to 160°C.

In a small saucepan, combine the butter, golden syrup, sugar, NOMU Sweet Rub and NOMU Vanilla Paste over medium heat. Allow the butter to melt and the sugar to dissolve to form a thick syrup.

Roughly chop the almonds, pecan nuts and cranberries and place in a large mixing bowl with the oats, pumpkin seeds and coconut. Pour over the syrup while still hot and stir with a wooden spoon until evenly distributed.

Scoop dessert spoonfuls of the mixture onto a lined baking tray and, using your fingertips, push the mixture together to form large clusters of granola. Bake for 15 minutes or until browned and crunchy.

Remove the tray from the oven and leave the clusters to cool completely on the tray. Make the yoghurt drizzle by gently melting your white chocolate over a double boiler. Once melted, add the yoghurt and stir to combine. Place in a small plastic bag and snip off a tiny corner. Drizzle over the clusters and leave to set.