After rooting around my kitchen the morning after I arrived back from my holiday, I realised that I had the ingredients to make a nutritious granola. With my cupboard full of seeds, nuts and fruits to help with my daily intake of protein and micronutrients such as omega-3, zinc and magnesium, the choice of a super quick and easy granola was a no brainer.
I usually opt for overnight oats or hot porridge if I choose to eat oats. The great thing about granola is that you can prepare the mixture and keep it stored in an airtight container for a few weeks. You don’t need to have the dish with just milk as a cereal, you can add the granola as a topping to smoothie bowls, make a parfait with dairy (free) yogurt or eat simply as a snack.
This granola recipe does not produce clusters! It has more of a muesli type consistency. I’ve used coconut sugar and coconut oil in this particular recipe, however you can substitute these for a sweetener or oil of your choice. If you use a syrup or honey, the mixture will become more sticky and should form clusters once the granola starts to cool down. You can also swap cashew butter for almond butter for example, or leave out completely. Lastly, my recipe is not gluten free, however this can be easily changed by using gluten free oats!
Ingredients: (makes around 2 cups)
1 cup oats
1 handful almonds, roughly chopped
2 tbsp pumpkin seeds
2 tbsp chia seeds
1 tbsp flaxseeds
1 tbsp cacao nibs
1/4 cup desiccated coconut
3 tbsp coconut oil
2 tbsp coconut sugar
1 heaped tsp cashew butter
1 tsp vanilla extract
Chopped dried fruit
More variety of nuts
- Preheat oven to 170 degrees C.
- Combine all of the dry ingredients into a mixing bowl.
- In a pan add the coconut oil, cashew butter and coconut sugar. Heat on a low flame until the coconut oil has melted into liquid form.
- Pour the wet mixture into the dry mixture.
- Add the vanilla esccence and stir until everything is coated. Spread evenly onto a lined baking tray.
- Bake for around 12 minutes or until the oats are lightly toasted, ensuring to stir the mixture half way (to prevent large clusters forming and so that the granola doesn’t catch and burn!).
- Let the granola mixture cool down completely before storing in an air tight container at room temperature.
I’m no good at writing down recipes as I just bung lots of foods together and pretty much improvise.. Any feedback on this healthy granola recipe would be appreciated!
The Nutty Noodle