Granola

Breakfast is the only meal where I'm happy to eat the same each day, or variations on a theme.  I find it a comfort not to have to think too much about it, knowing that each morning I will have something good to eat.  I do make tweaks here and there to keep it interesting, whether it be toppings, milks or spices.  I became really quite addicted to my porridge this winter!  I thought I'd never want to give it up but as soon as the weather changed, I could no longer finish my bowl and had to find a worthy replacement.  Whilst I love a green juice or smoothie in the morning, I also love texture and variety in a bowl.  I spent a little time putting this granola together which will last me a good week, maybe two.  Serve on it's own, as a smoothie topping or sprinkle on your dessert.

The ingredients and quantities are really up to you, for example, if you don't like a certain nut then sub it out for another - below is my favourite granola combination.

Ingredients

100g almonds
100g Brazil nuts
50g cashews
75g pecans
30g linseeds
3tbsp chia seeds
75g sunflower seeds
100g pumpkin seeds
50g shredded coconut
300g gluten free oats
2.5tbsp coconut oil
3tbsp almond butter
4tbsp brown rice syrup
3/4 tsp pink Himalayan salt
1tbsp cinnamon

Method
Oven temp 160C

Mix together all ingredients - I find it easiest to use a food processor with a plastic blade (i.e. one that won't break down the ingredients).  If you prefer to mix by hand then melt the coconut oil, almond butter and brown rice syrup together before pouring over the dry ingredients and mixing.
Spread the mixture evenly and in a thin layer over two lined baking sheets.  Bake in the oven for 15 minutes, or until golden brown.  Keep an eye on it to make sure it doesn't burn and lightly toss once or twice during the cooking time.


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