This dish contains the following allergens: Tree Nuts
Cooking mode
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115g
Maple syrup, preferably Grade B
65g
Brown sugar
80ml
Vegetable oil
1 tsp
Vanilla extract
1/2 tsp
Ground cinnamon
1/4 tsp
Ground cardamom (or nutmeg)
255g
Old-fashioned rolled oats
220g
Raw almonds, roughly chopped
220g
Roasted salted pistachios, roughly chopped
60g
Pumpkin seeds
175g
Dried cherries
4oz
Maple syrup, preferably Grade B
2.3oz
Brown sugar
3oz
Vegetable oil
1 tsp
Vanilla extract
1/2 tsp
Ground cinnamon
1/4 tsp
Ground cardamom (or nutmeg)
9oz
Old-fashioned rolled oats
7.8oz
Raw almonds, roughly chopped
7.8oz
Roasted salted pistachios, roughly chopped
2.2oz
Pumpkin seeds
6.2oz
Dried cherries
Utensils
Step 1
In a small bowl, whisk together maple syrup, brown sugar, vegetable oil, vanilla, cinnamon and cardamom.
Step 2
Place oats, almonds, pistachios and pepitas into the pot. Pour maple syrup mixture on top of oat mixture and stir to coat.
Step 3
Close the crisping lid; select ROAST, then set to 170°C. Set time to 20 minutes. Select START/STOP to begin. After 12 minutes, stir granola, then stir again every 3 minutes until mixture is golden brown and evenly roasted.
Step 4
When cooking is complete, carefully transfer granola to a large baking sheet and spread out to cool. Once cooled, stir in cherries and transfer an air-tight container.
In a small bowl, whisk together maple syrup, brown sugar, vegetable oil, vanilla, cinnamon and cardamom.
115g
Maple syrup, preferably Grade B
65g
Brown sugar
80ml
Vegetable oil
1 tsp
Vanilla extract
1/2 tsp
Ground cinnamon
1/4 tsp
Ground cardamom (or nutmeg)
255g
Old-fashioned rolled oats
220g
Raw almonds, roughly chopped
220g
Roasted salted pistachios, roughly chopped
60g
Pumpkin seeds
175g
Dried cherries
4oz
Maple syrup, preferably Grade B
2.3oz
Brown sugar
3oz
Vegetable oil
1 tsp
Vanilla extract
1/2 tsp
Ground cinnamon
1/4 tsp
Ground cardamom (or nutmeg)
9oz
Old-fashioned rolled oats
7.8oz
Raw almonds, roughly chopped
7.8oz
Roasted salted pistachios, roughly chopped
2.2oz
Pumpkin seeds
6.2oz
Dried cherries
Step 2 of 4
Place oats, almonds, pistachios and pepitas into the pot. Pour maple syrup mixture on top of oat mixture and stir to coat.
115g
Maple syrup, preferably Grade B
65g
Brown sugar
80ml
Vegetable oil
1 tsp
Vanilla extract
1/2 tsp
Ground cinnamon
1/4 tsp
Ground cardamom (or nutmeg)
255g
Old-fashioned rolled oats
220g
Raw almonds, roughly chopped
220g
Roasted salted pistachios, roughly chopped
60g
Pumpkin seeds
175g
Dried cherries
4oz
Maple syrup, preferably Grade B
2.3oz
Brown sugar
3oz
Vegetable oil
1 tsp
Vanilla extract
1/2 tsp
Ground cinnamon
1/4 tsp
Ground cardamom (or nutmeg)
9oz
Old-fashioned rolled oats
7.8oz
Raw almonds, roughly chopped
7.8oz
Roasted salted pistachios, roughly chopped
2.2oz
Pumpkin seeds
6.2oz
Dried cherries
Step 3 of 4
Close the crisping lid; select ROAST, then set to 170°C. Set time to 20 minutes. Select START/STOP to begin. After 12 minutes, stir granola, then stir again every 3 minutes until mixture is golden brown and evenly roasted.
115g
Maple syrup, preferably Grade B
65g
Brown sugar
80ml
Vegetable oil
1 tsp
Vanilla extract
1/2 tsp
Ground cinnamon
1/4 tsp
Ground cardamom (or nutmeg)
255g
Old-fashioned rolled oats
220g
Raw almonds, roughly chopped
220g
Roasted salted pistachios, roughly chopped
60g
Pumpkin seeds
175g
Dried cherries
4oz
Maple syrup, preferably Grade B
2.3oz
Brown sugar
3oz
Vegetable oil
1 tsp
Vanilla extract
1/2 tsp
Ground cinnamon
1/4 tsp
Ground cardamom (or nutmeg)
9oz
Old-fashioned rolled oats
7.8oz
Raw almonds, roughly chopped
7.8oz
Roasted salted pistachios, roughly chopped
2.2oz
Pumpkin seeds
6.2oz
Dried cherries
Step 4 of 4
When cooking is complete, carefully transfer granola to a large baking sheet and spread out to cool. Once cooled, stir in cherries and transfer an air-tight container.
