Posted In Breakfast, Recipe

Homemade granola

24th December 2015

One thing I always have in my cupboard is a big jar of my homemade granola.  Most shop bought granolas are as bad for you as breakfast cereals and not far from biscuits and cookies in nutritional analysis.

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One thing I always have in my cupboard is a big jar of my homemade granola.  Most shop bought granolas are as bad for you as breakfast cereals and not far from biscuits and cookies in nutritional analysis. It is so easy to make your own granola without any of the naughtiness. Using a small amount of natural sweetener (such as coconut blossom nectar, maple syrup, honey or dried fruits) and combining with nuts (think protein and beneficial fats) and seeds (more good fats and fibre) ensures a slower, steadier energy release. You can use your own combination of nuts and seeds; play around with the amounts to make your favourite mix of goodness. Serve with your favourite milk or yogurt, layer with fruit and live yogurt for a breakfast pot or take it out in portion sized containers for snacking or mixing with milk at work.  As you can see from these pictures, I really play around by adding shredded coconut, bee pollen, fresh fruit or whatever I can find in the kitchen. If I’m going to the gym later that morning, I often add vanilla protein powder and/or oatbran, which is high in fibre and ensures a sustained energy release.

Ingredients

500g gluten free jumbo oats
50g desiccated coconut
150g nuts (I use almonds, pecans, cashews and walnuts)
75g seeds (I use sunflower, pumpkin, sesame, chia and linseed)
25g dried fruit (I use goji berries, sultanas, dried cherries and chopped dried apricots)
1/2 cup honey, coconut blossom nectar or maple syrup
Optional: add ground nutmeg, cinnamon, cacao, maca, bee pollen or protein powder. I do this at the time of eating so the main mix can be kept simple.

Method

Coat oats, nuts and seeds with the syrup/honey. Place in a large oven tray.
Bake at 140 degrees for 20-30 minutes until lightly toasted, stirring regularly.  Remove from oven and leave to cool. Add dried fruit and coconut.

Store in an airtight container at room temperature. Granola stays fresh for 2-3 weeks. I always make a big batch at a time.

Recipe credit: I was first taught to make granola by my good friend, superfood chef Paulina, who has been a huge kitchen inspiration to me. This recipe is an adaptation of hers. She is one of the only chefs whose food I trust to be completely clean and wholesome. I cannot recommend her restaurant Eat Is Life (Ibiza) highly enough.

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