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Nutty seedy granola

EAT better

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One of the things I love about making my own granola is that you have the flexibility to make it exactly how you like it. That’s also one of the downsides when it comes to sharing my recipe as it tends to depend on the day, and mood, as to how it comes out and what I add in.

My most recent batch turned out so deliciously that I had to share the recipe. Its loaded with seeds, coconut and nuts making it a perfect topping for your breakfast bowl, as a mid afternoon energy snack or a dessert topping (we’d recommend a sprinkling on top of some Frozen Goodness, it adds a delicious nutty crunch!). We can adjust the level of sweetness based on your preference and the type of sweetener you use.

nutty seedy granola

ingredients:
3 generous handfuls of organic jumbo oats (gluten free if needed)
1 handful of quinoa flakes (optional)
2 handfuls of nuts roughly chopped – use whatever you have to hand or like, I included almonds, walnuts, hazelnuts and pecans.
2 handfuls of seeds (I use sunflower, pumpkin and flax)
2 handfuls of  dried coconut (I used a mix of desiccated & flaked as I had both)
3 tablespoons of maple syrup (honey works too!)
3 heaped tablespoon of coconut oil
a couple of pinches of  sea salt
1 handful of cranberries (raisins & apricots work great too)
1 teaspoon vanilla extract
grated zest of 1 lemon

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1. Preheat oven to 200 degrees C
2. To save on time (and additional washing up!) I mix everything on the baking sheet. Because coconut oil is usually solid at room temperature I begin by placing it on the baking sheet and popping it into the oven until it’s melted (stay close and keep watch so it doesnt burn).
3. Once the oil is melted add in the maple syrup & vanilla extract and use a spatula to mix.
4. Next, scatter each ingredient so you have an even spread and then mix at the end, using your hands so everything is well coated with your coconut oil and sweetener.
5. Bake for approx.  20minutes or until golden brown, stirring every 5 minutes
6. When you remove from the oven toss through your cranberries and leave on the baking sheet to cool
Enjoy!

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Posted By: Rachel on January 13, 2016