Granola is a great oats-based breakfast. This recipe is worked out to 75g portions so sticks to the 40g of oats recommended daily allowance. Granola is quite high in sugar so I wouldn’t recommend it for an everyday breakfast. Instead enjoy it as a once a week indulgence with some yogurt and berries.
- 500g rolled oats
- 30ml coconut oil
- 100ml of coconut nectar or maple syrup
- 50g of raisins
- 100g of desiccated coconut
- 2 teaspoons of ground cinnamon
- 50g of pumpkin seeds
- 30g of chia seeds
- 30g of golden linseeds
- 100g of pitted dates
- 80g of chopped pecans
- 80g of chopped almonds
- 10ml rapeseed oil to line the baking trays
- Pre heat the oven to 140c
- Firstly make the dry mix into a large mixing bowl.
- Melt down the coconut oil by standing it in a bowl of warm water, this can take up to 10 minutes for it to fully melt so its a good idea to get it on first.
- Roughly chop the almonds, pecan nuts, dates and add to a large mixing bowl with the oats, desiccated coconut, pumpkin and chia seeds, raisins and cinnamon.
- Mix all of these together well in the bowl for the dry mix.
- Pour in the coconut oil and coconut nectar to the mixing bowl
- Getting hands in mix the coconut oil and syrup in trying to coats every single oats and seed.
- Spread the mix evenly on a baking tray, or even between two, the thiner that it is on the trays the more evenly it will cook.
- Add to a preheated oven at 140 degrees for 40-45 minutes, turning and swapping the tray around every 15 minutes and giving the granola a little mix to keep it cooking evenly.