Homemade Granola

Breakfast

Once you have made this, shop-bought granola will be a thing of the past!

Ingredients

1 cup / 240g of gluten free porridge oats
1 cup / 240g mixed nuts and seeds such as almonds, hazelnuts Brazil nuts, walnuts, pumpkins seeds and sunflower seeds
1/2 cup / 120g good quality desiccated coconut or coconut flakes
1 banana
Juice of 1 orange
2 tbsp coconut sugar
2 tbsp maple syrup
1 1/2 tbsp cacao powder (optional)
Coconut oil

Pre-heat your oven to 180 degrees C/Gas mark 4
Put your oats, nuts, seeds, cacao and coconut, coconut sugar into a food processor and pulse just to break it down - don’t over blend it as it will end up like sand!
Place some baking parchment or bake-o-glide on a baking tray and brush with coconut oil
Pour the contents from the food processor onto the baking tray and spread out evenly
Blend your banana, orange juice and maple syrup in a food processor until it resembles a thick juice
Pour the whizzed juice over the dry mix on the baking try and use your hands to mix it all together
Place the tray in the oven and bake for 20 minutes
Once cooked, remove the tray from the oven and set aside to cool
You can now enjoy the granola! Serve with yogurt, berries, chopped fruit and honey

Tips:

The granola will keep fresh in an airtight container for up to two weeks
Add different nuts and seeds to the granola, find your favourite combination
Mix a spoon on inulin with your yogurt to serve to have a gut-healthy start to the day!
Try and keep your fruit seasonal. There are great frozen berries in the supermarkets for that off-season hit!

35 mins

You'll need 15 minutes to prep the granola, followed by 20 minutes cooking time.

8-10

This recipe will give you 8-10 portions and will stay fresh in an airtight container.

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