Eat it for breakfast, eat it for dessert. Either way this is easy to make and bake, packed full of nutrients and with no processed sugar or salt. Once you’ve made your own you’ll never go back to store bought!
By September 17, 2015Published:
- Yield: 10 Servings
- Prep: 15 mins
- Cook: 45 mins
- Ready In: 60 mins
Breakfast or even use as a dessert topping or trail mix to snack on. Keep in the fridge, I usually freeze half a batch to keep it fresh. Store cupboard recipe - change nuts and dried fruit ingredients depending on what is in your store cupboard.
- 140 g Almonds
- 50 g Walnuts or Pecans
- 125 g Oats
- 100 g Mixed dried fruit Like raisins or cranberries
- 70 g Pumpkin seeds
- 35 g Sunflower seeds
- 2 tspn Ground Cinnamon
- 1/4 tspn Salt
- 60 ml Maple syrup or melted honey
- 60 ml Coconut oil melted
- 2 tspn Vanilla Extract
- Get your equipment together: Baking sheet, Parchment paper, Scales, Food Processor, Mixing Bowl, Teaspoon,
Measuring jug or cup, Spatula
- Preheat oven to 140 degrees C
- Line a baking sheet with parchment paper
- Put 70g of the almonds into a food processor and process until you get a fine meal like sand. Transfer to your mixing bowl
- Add the 70g of remaining almonds and walnuts into the food processor and pulse again a couple of times just to chop them. Transfer to your bowl
- To the mixing bowl add the 125g of oats, 100g of dried fruit, 70g pumpkin seeds, 35g sunflower seeds, cinnamon and salt and give it a good stir to combine
- Measure the maple syrup, coconut oil and vanilla extract into your measuring jug, give it a good stir together then add to the mixing bowl with the dry ingredients and give it a good stir
- Use your spatula to spread the mixture onto the baking sheet about 1 cm thick, press it down gently to compact it slightly
- Bake for 20 minutes and rotate the pan around in the oven. Bake it for a further 18 to 25 minutes. Just keep an eye on it a little at the end of cooking. Once you have made it a few times you will know the time that works best for your oven
- Cool the granola in the pan for at least 1 hour before you break it up into clusters. I tend to fill up a glass mason jar and keep that in the fridge – it will last 2-3 weeks. The other half I put in a plastic bag in the freezer. Then when I’ve finished the granola out of the glass jar I just decant the rest out of the freezer
- To serve Pour over some milk of your choice – almond milk or coconut milk is nice. Top with some Greek yoghurt or coconut yoghurt if you like and a portion of fresh fruit of your choice.
For a dessert put some fruit compote into a glass, top with Greek yoghurt and then crumble some granola on the top.
Great to take with you on holiday so you always have gluten free breakfast at hand. I tend to take some in a ziplock bag. It can double up as a snack too.