Toasted Reuben - Chef Recipe by Darren Purchese
with Emmental cheese, pastrami, sauerkraut, thousand island dressing, dill pickled + potato chips.
4 cups rolled oats
1/2 cup almonds roughly chopped
1/2 cup shredded coconut
1/2 cup dried fruit
1/4 cup butter
1/4 cup honey
Place all dry ingredients into slow cooker.
Melt butter in microwave, add honey and stir. Add butter mix to dry ingredients in the slow cooker and mix until well combined.
Put lid on slow cooker, but vent with a wooden spoon or similar to allow moisture to leave as granola cooks.
Cook for 3-4 hours, stirring occasionally. As the cooking time nears 3 hours and granola has browned slightly, keep an eye on it as it may begin to stick or burn a little.
Spread granola into baking paper to cool and store in an airtight container afterwards.
Granola can also be frozen if need be.
- For granola clusters, add more butter and honey to mix.
- Change almonds to any other nuts if you prefer.
- Dried fruit suggestions: apricots, sultanas, cranberries, apple, dates, paw paw.
- Granola can be eaten like a trail mix, served with milk, yoghurt or ice-cream.
Photo Credits: Krista