Today I wanted to share my current favourite breakfast granola recipe with you all.
I don’t post many recipes anymore, mostly because I believe in free choice around food for everybody. I’m certainly not one of those incredible food photography Instagram users. Not just because I prefer to EAT my meals rather than spending hours applying the perfect number of edible flowers on my smoothie bowls. (Kudos to those who have the time and skills to make food photogenic though.) It is also because I don’t believe in regularly sharing what I eat, as I don’t want people to follow my eating habits. We are all different, as I spoke about in my bioindividuality blog post. We should therefore forge our own path – according our needs and our own unique relationship with food.
With that said, I’m really loving this granola recipe just now. It makes enough for around 6-10 servings, and lasts me about a week. It is completely foolproof, and really simple to make. I know a lot of people end up in a breakfast rut, either missing it completely or eating the same thing every day. I hope this granola recipe gets you feeling more inspired!
- 500g whole rolled oats
- 3tbsp virgin, organic coconut oil
- 50ml maple syrup
- 2tbsp honey
- 1tsp vanilla extract
- 70g coconut flakes or desiccated coconut
- 75g pumpkin seeds
- 75g sunflower seeds
- 150g nuts (hazelnuts, flaked almonds, walnut)
- 150g dried fruit (sultanas, cherries and berries, pineapple and mango, apricot, apple, goji berries)
- Preheat oven to 150 oC (130 oC for fan or gas 2)
- In a large bowl, mix up the oats, coconut oil, maple syrup, honey and vanilla essence, stirring until the oats are evenly coated with the rest of the ingredients
- If using nuts or seeds you can add them now too (just not coconut or dried fruit yet)
- Line 2-3 baking trays with parchment paper
- Tip and evenly spread the oat mixture across the lined baking trays
- Bake for 15 minutes then remove from oven
- Stir in the dried fruit and coconut and place the tray back in the oven for an additional 5-10 minutes.
- Remove from oven and allow to cool on a flat tray, they should start to get nice and crunchy and look like granola!
- Once cooled, pour into a air-proof container. It should be ok to store for up to a month.
I love this granola recipe as it is so versatile! Some great flavour combos could be dried cherry with almond and coconut flakes, or dried apple, sultanas and hazelnuts etc.
To serve, you can simply enjoy with dairy/non-dairy milk or yoghurt.
Let me know what you think if you make it!