One of my favourite snacks for a while now has been a big bowl of granola drowned in almond milk. I’ve tried countless different brands and flavours of granola, and I have concluded that my favourite are those that are jam-packed full of different nuts. However, the sad reality is that 99% of shop-bought granola is absolutely full of added sugar!
So, should you never eat granola again? of course you should! But it was only recently that I realised how simple it is to make at home. You can customise your own granola to suit your taste buds while significantly decreasing the sugar content, it’s a win-win really.
So, here’s my recipe..
Bear with me, it is a long recipe but a super simple method.
◊ 150g oat flakes
◊ 30g chopped cashew nuts, brazil nuts, hazelnuts, pecan nuts and macadamia nuts.
◊ 30g flaked almonds
◊ 10g whole pisachios, 20g roughly chopped.
◊ 1 tbspn coconut sugar ( plus extra for sprinkling)
◊ 2 tbspn flaxseed oil (use any oil, coconut oil would work well)
◊ 1 handful coconut chips
◊ 2 tbspn dessicated coconut
◊ 2 tbspn agave syrup ( plus extra for topping – use honey if you wish)
◊ 10g pumpkin seeds, sunflower seeds, linseeds.
◊ Preheat your oven to 180°C. Line a baking tin with grease proof paper.
◊ throw all of the ingredients into a large mixing bowl and mix well until all is coated in a sticky film of oil and syrup.
◊ transfer to your baking sheet and spread into a thin layer.
◊ Drizzle over some more agave syrup and sprinkle over another tspn of coconut sugar.
◊ Bake in the oven until the oats have browned and the coconut flakes look toasted. (about 8-10 minutes).
◊ Leave to cool in the tin for a few minutes, then transfer to a wire rack. Once completely cooled, break the now block of glorious granola with your hands and store in a container in a cool, dry place.
This granola will keep for up to 10 days in your kitchen, though it never lasts that long in my house!
As with all of my recipes, I have found natural ingredients that have worked for me in my baking, but I want to emphasise that making healthy food doesn’t require these options, as you can substitute a lot of what I use for ingredients you will have lying around your kitchen. For example, agave syrup/honey, flaxseed oil/coconut oil, coconut sugar/ light brown sugar. I encourage anyone trying to make the healthier choice to open your eyes to everyday ingredients, start to cook from scratch again and listen to your own taste buds!
Now, a very important question before you go.. do you eat your granola with milk or yoghurt?!
The Perky Peach