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So many good things go into this nutty granola, resulting in just the right amount of crunch, nutrition and flavour!


Serves:
 5 cups
Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients

  • 2 cups rolled oats
  • 1 cup flaked almonds
  • 1 cup mixed sultanas and currants
  • ½ cup walnuts, roughly chopped
  • ½ cup raw buckwheat
  • ½ cup shredded coconut
  • 1/3 cup chia seeds
  • ¼ cup pumpkin kernels
  • 2 tablespoons water
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 4 tablespoons honey
  • 4 tablespoons coconut oil
  • Sprinkle sea salt flakes

Instructions

  1. Preheat the oven to 160C. Line a large oven tray with baking paper and set aside.

  2. In a large bowl combine the oats, almonds, sultanas/currants, walnuts, buckwheat, coconut, chia seeds, pumpkin kernels, water and cinnamon and set aside.

  3. Gently heat the honey, coconut oil and vanilla extract in a small saucepan and stir until they have dissolved and combined. Pour this over the dry ingredients and mix until the dry mixture is well coated by the sauce.

  4. Pour the granola onto the baking tray and firmly press with your fingers to compact the granola. Sprinkle the sea salt over the top of the granola and pop in the oven to bake for 20 minutes, turning the granola over with a spatula at about the 10 minute mark and compacting it down again before returning to the oven.

  5. The granola is ready when it is crisp around the edges but not yet browned.

  6. Remove the baking tray from the oven and let the granola completely cool.

  7. Store in an airtight container and enjoy on its own or with a little milk, yoghurt and fruit over a few weeks – although I guarantee it won’t last that long!

Overview

Although there are plenty of great granolas on the supermarket shelves, there’s nothing quite like a homemade one! Knowing exactly what’s going on that tray and adjusting where you can to accommodate individual tastes, really takes the deliciousness up several levels. The key to success here is to make sure the dry to wet ratio stays the same. Other than that general rule, feel free to play around with flavours!

Another bonus of this granola is that it’s perfect for meal prep purposes. Making a batch of granola on Sunday would guarantee you have a nutritious brekkie ready to go during the week with less than a minute of effort – all you need to do each morning is pop the granola in a small jar or container, add your favourite yoghurt and top with berries or whatever fruit is in season. Of course, it’s also brilliant for those times when the 3pm munchies hit and you just need to eat something to tide you over to dinner!

I hope you try this recipe, it’s a good one!

H xx




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