I really have a problem paying so much for cereal and the cost of quality granola can be outrageous. I decided to take matters into my own hands and make my own. Unfortunately, many members of my family are gluten-free, which often makes granola a no-go zone. Whether you are avoiding carbs or gluten, or are simply after an energy-packed breakfast option full of healthy fats and protein, this recipe is bound to delight. Put it on top of yoghurt, fruit, or munch a bit through the day to keep your sugar levels on the level. This recipe is extremely versatile (for example add some chopped dried fruit to the mix after it has cooled), so use the ingredients as an inspiration for your own batch.
Serves: Makes 8 cups
Time: 45 minutes
Ingredients
- 2 cups (275g) raw nuts (almonds, cashews, hazelnuts, you choose)
- 2 cups (250g) raw, shelled sunflower seeds (pumpkin seeds are good too)
- 1 cup (80g) unsweetened desiccated coconut
- 1 cup (60g) large flaked coconut
- 3 tablespoons chia seeds
- 1 tablespoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/3 cup (80ml) pressed coconut oil, melted
- 1/3 cup (80ml) maple syrup (or honey)
- 1 teaspoon vanilla extract (optional)
Method
Preheat oven to 150C. Line two rimmed baking sheets with baking paper.
Place nuts into your food processor and pulse to roughly chop. Next, add in the sunflower seeds and pulse to chop. Try to make nuts and seeds about the same size. If you don’t have a food processor, this step can be done by hand and a bit of elbow grease.
Place chopped nuts and seeds into a large mixing bowl. Add the coconut, chia seeds, cinnamon, and salt to combine. Pour in the coconut oil, maple syrup and vanilla extract, mixing well to coat. Divide the mixture into half and spread it out evenly onto your baking sheets.
Bake for 30–35 minutes. Make sure to stir a couple of times after the 15-minute mark to help the granola cook evenly. The granola is ready when it is golden and fragrant. As it cools, the granola will crisp up and get that nice crunch.
Store fully cooled granola in an airtight glass container at room temperature for up to one month.
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