Remembering Gallipoli with this Anzac biscuit granola

Serves: 4
Course: Starter
Cooking Time: 0 hr 40 mins
  • 350g rolled oats
  • 75g coconut flakes
  • 100g macadamia nuts, chopped roughly
  • 100g almonds, roughly chopped
  • 100g brown sugar
  • ¾ cup apple juice
  • 5 tablespoons golden syrup
  • 1 teaspoon salt

Anzac Day is in April. For any non-Kiwis, it is a public holiday of remembrance for the the soldiers who fought and died in the first World War at Gallipoli. The biscuits were sent to the soldiers because the ingredients of rolled oats, sugar, coconut and golden syrup were nutritious and didn’t spoil easily. This is the granola version, and it’s all about the coconut.

Preheat oven to 170C/340F and line a large or two small baking trays with parchment. In a large bowl, mix the oats, coconut flakes, macadamias and brown sugar and stir to combine.

Heat the apple juice on the stovetop or in a microwave until warm and stir the golden syrup and salt into the juice. Pour half the juice over the oat mixture and stir to combine. Pour the rest of the juice and coat all the oats evenly.

Empty onto the prepared tray/s and spread out evenly. Bake for 20-25 minutes until toasty. Remove from oven and redistribute the cereal so that the oats cook evenly. Bake for another 15-20 minutes until everything is crunchy and toasted.

When cool add any dried fruit if you like using it. Store in an airtight container.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland