
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
Method
-
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!
Time
Serves
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.