Since 1994, Mud Australia has created elegant and timeless porcelain homewares.
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 14 stores globally.
Makes about 7 cups
We're thrilled to share a recipe from our Brisbane team member, Linda Corallo who founded her own organic, small-batch granola business GoodnessByMe. Known for crafting beautifully balanced, wholesome blends, Linda is sharing her recipe for a wintery orange, maple and coconut granola with our community.
Wet ingredients
Coconut oil — ½ cup
Maple syrup — ½ cup
1 small orange — 50ml juice and zest
Dry ingredients
Rolled oats — 3 cups
Buckwheat groats — ½ cup
Puffed brown rice — ½ cup
Sunflower seeds — ¼ cup
Cinnamon powder — 1 tsp
Pepitas — ¼ cup
Your favourite nuts, chopped or whole (we opted for a mix of Macadamia and Pecan) — 1 cup
Coconut flakes — 1 ½ cups
Your choice of dried fruit (we used currents) — ¼ cup
Method
Preheat the oven to 160°C / 320°F. Line your Mud Australia Slice Tray with baking paper, with about an inch extending past the long edge of the tray.
Combine the wet ingredients in a small saucepan and slowly heat until melted.
In a large mixing bowl, mix together the oats, buckwheat kernels, brown rice puffs, sunflower seeds and cinnamon. Add the wet ingredients to the bowl and stir well.
Spread your mixture evenly right to the edges of the Slice Tray with a spatula and place on the middle rack of your oven.
Cook for 1 hour, giving it a good stir after 30 minutes.
After an hour, stir again and spread the nuts and pepitas evenly across the top of the granola and place the tray back in the oven for 20 minutes, stirring well halfway through.
Stir and then spread the coconut flakes across the top of the granola and cook for about 15 minutes, stirring every 5 minutes until golden brown.
Remove from the oven and once cool, sprinkle in the dried fruit and store in an airtight container.
Method
Preheat the oven to 160°C / 320°F. Line your Mud Australia Slice Tray with baking paper, with about an inch extending past the long edge of the tray.
Combine the wet ingredients in a small saucepan and slowly heat until melted.
In a large mixing bowl, mix together the oats, buckwheat kernels, brown rice puffs, sunflower seeds and cinnamon. Add the wet ingredients to the bowl and stir well.
Spread your mixture evenly right to the edges of the Slice Tray with a spatula and place on the middle rack of your oven.
Cook for 1 hour, giving it a good stir after 30 minutes.
After an hour, stir again and spread the nuts and pepitas evenly across the top of the granola and place the tray back in the oven for 20 minutes, stirring well halfway through.
Stir and then spread the coconut flakes across the top of the granola and cook for about 15 minutes, stirring every 5 minutes until golden brown.
Remove from the oven and once cool, sprinkle in the dried fruit and store in an airtight container.
Serve in your favourite Mud Australia bowl.