Making your own Granola can be a cost-effective way to enjoy your morning muesli. We all know how expensive they can be to buy and most of them contain sugar so why not make it yourself? It is easy to make a big batch and for one you have the control of what you put in it. Don’t like almonds don’t add them, don’t like raisins replace them with something else it’s up to you. Also you can use healthier unrefined options such coconut oil and natural sweeteners which are much better for you.
Granola usually consisting of toasting oats, nuts, seeds in the oven and adding dried fruits with sweeteners such as honey or maple syrup to make a crunchy cereal. If you would like to give it a go I have shared a basic healthy recipe you can change it up if you like and add or takeaway ingredients to suit your taste buds or whats in your pantry. This makes a large jar which can last up to two weeks in an airtight jar or container.
NOTE: For Gluten Free option replace oats with raw buckwheat or puffed quinoa
2 cups rolled oats or puffed quinoa for GF
2 cups nuts such as almonds, pistachios or cashew nuts roughly chopped
1/2 cup pumpkins seeds (pepitas)
1/4 cup sesame seeds
1/4 cup chia seeds
1/4 cup shredded coconut
1 tsp cinnamon
1/2 cup dried fruit such as cranberries, raisins, apricots, apple or goji berries
2 tbsp coconut oil
2 heaped tbsp raw honey or rice malt syrup
1 tsp vanilla paste
- Preheat oven to 150’C
- In a large mixing bowl add all the dry ingredients exception of the dry fruits
- Melt together the coconut oil, vanilla and honey in a separate bowl in the microwave or in a saucepan on low heat, pour over the oat mixture and stir, coat thoroughly
- Line 2 baking trays with baking paper and lay the mixture out flat on the trays making sure not to over crowd or it won’t toast evenly
- Place in preheated oven and toast for 45 mins or until golden
- Let it completely cool on the trays, add dried fruits and mix well.
- Store in an airtight jar or container for up to 2 weeks
Serving suggestions: Enjoy with some fresh berries and natural yoghurt or as a crunchy topping for porridge or smoothie bowls
NOTE:For Gluten Free option replace oats with raw buckwheat or puffed quinoa