Make your own granola, and there’s no going back.
A batch usually lasts us around two to three weeks in an air-tight container or jar. I serve it up with plain yoghurt and sometimes a bit of chopped fruit. I’ve also been known to grab a cheeky handful as a snack too.
Recipe below. Next week, I’ll share a very quick and easy spiced raspberry compote that goes great with this!
- Super Seed Home-Made Granola2015-01-17 19:39:38Write a reviewPrep Time10 minCook Time20 minTotal Time30 minPrep Time10 minCook Time20 minTotal Time30 minIngredients
- 2 cups porridge oats
- 1 cup of coconut flakes
- 1 cup raw almonds
- 3 tbsp. sugar (I'm currently liking coconut sugar)
- ¼ tsp of salt
- 1/4 cup coconut oil
- 1/4 cup almond/peanut butter
- 1/3 cup maple syrup/agave/honey
- 1/4 cup of sunflower seeds
- 1/4 cup of flaxseed
- 1/4 cup pumpkin seeds
- 1/4 cup of whatever else you like – I'm into walnuts
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- Pre-heat the oven to 150°.
- Mix the dry ingredients in a large bowl.
- Over a medium heat, warm and melt the coconut oil, nut butter and syrup/honey.
- Pour the wet ingredients into the bowl of dry ingredients, and mix well so that everything is well coated.
- Spread the mixture evenly onto one or two baking sheets (I do mine in batches).
- This needs about 20-minutes in the oven, but watch it carefully as it can burn quickly. I rotate mine around 10-minutes in to get it all evenly browned.