Homemade Granola
Breakfast
Once you have made this, shop-bought granola will be a thing of the past!
Ingredients
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1 cup / 240g of gluten free porridge oats
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1 cup / 240g mixed nuts and seeds such as almonds, hazelnuts Brazil nuts, walnuts, pumpkins seeds and sunflower seeds
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1/2 cup / 120g good quality desiccated coconut or coconut flakes
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1 banana
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Juice of 1 orange
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2 tbsp coconut sugar
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2 tbsp maple syrup
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1 1/2 tbsp cacao powder (optional)
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Coconut oil
Method
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Pre-heat your oven to 180 degrees C/Gas mark 4
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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!
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Place some baking parchment or bake-o-glide on a baking tray and brush with coconut oil
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Pour the contents from the food processor onto the baking tray and spread out evenly
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Blend your banana, orange juice and maple syrup in a food processor until it resembles a thick juice
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Pour the whizzed juice over the dry mix on the baking try and use your hands to mix it all together
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Place the tray in the oven and bake for 20 minutes
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Once cooked, remove the tray from the oven and set aside to cool
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You can now enjoy the granola! Serve with yogurt, berries, chopped fruit and honey
Tips:
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The granola will keep fresh in an airtight container for up to two weeks
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Add different nuts and seeds to the granola, find your favourite combination
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Mix a spoon on inulin with your yogurt to serve to have a gut-healthy start to the day!
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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.