Granola is a breakfast food or snack and here it serves both purposes well! Once I started making my own I’ve never again bought any. Not only do I know what goes in it, I get to choose healthier alternatives AND it tastes way much better. Not to mention it’s sugar-free as I sweeten it with honey. I use healthier fats (oils) and wholegrain cereals. I use this recipe as a base and adapt it according to what I have in my pantry.
2 cups wholegrain, gluten-free rolled oats
2 cups wholegrain spelt flakes
½ cup chopped pecan
½ cup chopped walnuts
½ cup pumpkin seeds
1 tsp fine salt
½ tsp ground cinnamon (optional)
½ cup melted coconut oil
½ cup honey (I tend to use a little less most times). For a vegan option, use 15 pitted and ground dates.
½ cup dried fruit (optional) – I like cranberries
½ cup coconut flakes
Optional: Dark chocolate chips or raw cocoa (I use Iswari raw cocoa)
- Pre-heat the oven to 180º and line a rectangular baking tray or Pyrex dish with baking paper (it needs to be rimmed).
- Place the oats, nuts, seeds and salt in a large bowl and stir using a spoon. Add the oil and the honey or dates and mix well, coating all the ingredients.
- Place this on the tray, on top of the baking paper and press using a large spoon to make it even.
- Bake for 21 to 24 minutes, until golden. Stir halfway through. For chunky granola (my favourite), press it onto the tray once you stir halfway through. After baking, it may seem the granola is still uncooked but it will continue to crisp as it cools down, so fear not.
- Let the mix cool down completely (around 45 minutes) and add any dry fruits such as raisins or cranberries, or chocolate chips at this point.
- Break the granola into pieces using your hands for larger chunks or use a spoon to stir it if you prefer it less chunky. Store in an airtight container at room temperature for 2 weeks (I’ve never had to wait that long) or freeze for up to 3 months.