I love granola!
It always seems like such a cafe style, luxurious breakfast item to me. I am not really keen on the store bought variety though because as well as being expensive, they also tend to be loaded with oils and sweeteners (and coconut … why?!).
Well – here’s a way to enjoy your granola that’s kinder to your pocket and to your body!
- 2 1/2 cups rolled oats (use puffed rice or quinoa flakes for the GF option)
- 1 cup chopped nut or seeds of choice (today I did almond, hazelnut and pepita)
- 1 tbsp Date Paste OR maple syrup
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt flakes
- 1/2 tsp mixed spice
- 2 tsp sunflower seed butter (or other nut butter that suits)
- 1 tsp vanilla bean paste
In a small saucepan mix together the date paste/syrup, oil, seed butter, salt, spices and vanilla.
Stir over low heat until just melted and well combined (Speed 2, 90C, approx 2 mins).
In a large bowl mix together the oats and nut/seeds until evenly combined (Speed 4, 8 seconds).
Add the wet mix into the dry and mix until evenly coated (Speed 3, 20 seconds).
Pour onto a lined baking tray and spread out into a thin, even layer.
Place into a preheated low oven (approx 140C) and bake for 30 mins.
Allow to cool. If you prefer not to have clumps in your granola, stir it around as it cools to avoid any sticking together.
Store in air tight container and use as you would any cereal … add milk to it, or as a topping for your yoghurt. Or, I use this as the filling in my baked pears/apples.
Why not add in some toasted coconut, if that’s your thing, or a handful of dried fruits if you’d like a sweeter version?
2 thoughts on “Crunchy granola”