SUMMER TIME STOVETOP GRANOLA

When you return home from holidays to a pretty miserably stocked pantry and baren fridge it is time to do a pantry cleanout and be creative with what you are going to make for dinner that night. Last night we had veg chilli consisting of black beans, kidney beans, carrots and a bottle of passata as well as buttery corn (thanks to the frozen pack I found at the bottom of the freezer) and golden rice. Come morning, there was only a bowls worth of granola and some leftover bread from yesterday's loaf I baked.

Now on a 43C degree day, NO ONE is keen to put the oven on to make more granola (January is all about making our own staples - bread, granola, .... that's pretty much it so far!). So I decided to try a stovetop version. After looking at a couple of recipes online I took stock of what I had in terms of grains, seeds and nuts and seeing there were no nuts in the pantry I created a nut-free Honey, Cinnamon and Quinoa Granola.

The quinoa is uncooked which gives good crunch factor ...if you are not a fan of quinoa you could replace with another grain such as millet or add some sunflower seeds, slivered almonds or another nut you have in the pantry!

I also found that once the granola was done I smoothed the mixture with the back of the spatula to let it stick together as it cooled to form chunks which I then broke into crunchy clusters.

Honey, Cinnamon and Quinoa Granola

1/4 cup + 2 tablespoons of olive oil (could use coconut oil)
1/4 cup rice syrup
4 tablespoons honey
1 tablespoon ground cinnamon
3 cups rolled oats
1 cup quinoa
1 cup coconut (I used desiccated but could use shredded)
1/2 cup pumpkin seeds
1/3 cup sesame seeds
1/4 cup chia seeds
1/4 cup L.S.A
1 cup dried fruit (I used sultanas, other subs raisins, currants, cranberries, chopped dates)

Heat a large skillet or heavy-based deep fry pan over medium heat
Add the first four ingredients and stir to melt
Stir in the rest of the ingredients (except the dried fruit) and coat well with the syrupy mixture
Stirring occasionally cook over low-medium heat for 15-20 minutes (turn the heat down if you find the mixture sticking or burning on the bottom of the pan) until the grains are lightly golden and the liquid has mostly been absorbed 
Add the dried fruit then smooth the mixture in the pan so it sticks together as it cools, remember it will keep cooking in the pan so take off the heat when it is just golden. 
Break up the granola into bite-sized clusters and store in an airtight container 
Makes about 2 litres