If you enjoy granola for breakfast but don’t want to buy the sugar filled stuff from the supermarket then you can easily make it at home yourself. There are many recipes online to chose from but I have put one together myself that is a bit of a combination of recipe I found online.
I made this for my retreat and it went down a storm!
This recipe will make enough to fill a large Kilner jar
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (I use a mix of almonds and Brazil nuts, chia seeds, linseeds and then topped up with mixed seeds. Feel free to play around with your own mix of nuts and seeds)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon. I don’t tend to use quite a teaspoon as I don’t tend to add much salt to my food)
- ½ teaspoon cinnamon
- ½ cup melted coconut oil
- ½ cup maple syrup or honey – both taste great however I think I like maple syrup best!
- 1 teaspoon vanilla extract
- Preheat oven to 170/180 degrees centigrade and line a large baking tray with parchment paper. I like to spread the mix quite thin so I use two baking trays. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. I heat the coconut oil to make sure it’s melted and also the honey as it’s easier to mix in. If you melt the coconut oil first and add to the mix, then use the same cup for the honey, the oil residue on the cup stops the honey sticking to the cup! Mix well, until every oat, nut and seed is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools. If you press the granola down when you take it out the oven it will stick together better so that you get a more chunky granola. If you don’t get it to stick together, don’t panic, it will still taste great!
- Let the granola cool completely, undisturbed, before breaking it into pieces and if you want to add any extras like dried fruit or chocolate chips, stir them in now.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks (this is a rough estimate as I have stored mine for longer and it still tastes great!), or in a sealed freezer bag in the freezer for up to 3 months.
Enjoy your granola with natural or dairy free yoghurt, fresh fruit, honey or maple syrup and a sprinkling of hemp seeds!