Homemade granola

I am super impressed with this granola recipe from Cookie and Kate (https://cookieandkate.com/healthy-granola-recipe/) – it is easy, delicious and packed full of healthy ingredients.

Made with whole foods including oats, coconut oil, nuts and dried fruit, it is also naturally sweetened with maple syrup. Admittedly, the ingredients are a little pricey – it costs more to make than a supermarket bought bag of granola – but trust me it’s worth it! The granola tastes amazing and makes your house smell incredible while it is roasting in the oven. It also contains none of the additives that can be in store bought breakfast cereals. The only downside is that it requires self-restraint not to keep snacking on it, as besides being enjoyed with a plant based milk or yoghurt it’s also really nice as a snack by itself as a mid-afternoon pick me up!

I have listed the ingredients and method below, with a conversion from US imperial measurements (cups) into UK metric measurements (grams).

Ingredients

  • 500g rolled oats
  • 188g raw nuts and/or seeds (I used pumpkin seeds and a mixture of cashews, blanched almonds, hazelnuts, pistachios, brazil nuts and pecans)
  • 1 teaspoon finely-ground sea salt
  • ½ teaspoon ground cinnamon
  • 64g melted coconut oil
  • 64g maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 83g dried fruit (I used a mixture of dried raisins, golden raisins and cranberries).

Method

  • Preheat your oven to 190°C / 170°C fan and line a large, rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon.
  • Pour in the oil, maple syrup and/or honey and vanilla extract. Mix well, until the oats and nuts are lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
  • Bake until lightly golden, about 21 to 24 minutes, stirring halfway. For extra-clumpy granola, press the stirred granola down with the back of a spoon to create an even layer. The granola will further crisp up as it cools.
  • Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit. Break the granola into pieces if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
  • Store in an airtight container at room temperature for 1 to 2 weeks (although there’s not a chance that it will last that long in my house! :D).
Post bake. Now I just need to practice self-restraint to not keep snacking on it every time I’m in the kitchen!

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