Odds and Sods

Chunky granola
1. 

240g rolled oats
50g unsweetened shredded or flaked coconut
100g walnuts, coarsely chopped
25g toasted wheatgerm
2 tbsp oliveoil
1/2 tsp coarse salt
120ml to 160ml golden syrup 
Quarter tsp ground cinnamon
1 large egg white
215g dried cherries or another dried fruit, diced

Preheat oven to 150 deg C. Combine all the ingredients except the egg white and dried fruit in a large bowl, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread it in a single layer on a parchment-lined baking sheet.

Bake for 45 to 55 mins. About halfway through, use a large spatula to turn over sections of the granola carefully, breaking them up as litile as possible. Rotate the baking sheet if the granola is baking unevenly.

When it is evenly browned and feels dry to the touch, transfer the baklng sheet from the oven to the cooling rack. Cool completely, then break up the granola into whatever size clusters delight you and sprinkle in the dried fruit. The granola keeps at room temperature in an airtight container for two weeks.

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