Author: Amanda Higgins, Certified Health & Wellness Coach
Granola is such an easy thing to make, it’s crazy we all buy the sugary, dry tasteless stuff in the supermarket. This delicious mix packs in protein, good fats, and very low sugar, plus it tastes amazing. Once made, it can keep in the cupboard for a few months – this way it’s so much more cost effective. You also need less for breakfast as it has more good fats to keep you fuller for longer.
Nutrition per serving: 565.3 kcal | 47g fat | 26.8g carbs | 9.5g protein
Serves 15
Ingredients
- 450g gluten-free oats (ideally don’t use the steel-cut oats)
- 300g desiccated coconut
- 200g pecan nuts
- 250g seed mix – pumpkin, flax or linseed, sunflower seeds
- 1 teaspoon of rock salt
- 3 teaspoons of cinnamon – optional
- 250ml of melted coconut oil
- 4 tablespoons of almond butter
- ½ cup of honey, or maple syrup if vegan
Method
1. Mix all the dry ingredients together in a large bowl.
2. Using a pot on the stove or a bowl in the microwave, melt the coconut oil and add the almond butter and the honey. Mix this well until it is smooth.
3. Add the dry mix to the wet mixture and combine this very well.
4. Using large Pyrex dishes, divide the mixture into two. You want to bake the granola in a thin layer otherwise it will take a long time to crisp up.
5. Bake at 200°C for about 40 minutes. You will have to be close by to keep stirring it otherwise the top layer burns. When it is a lovely golden colour and you can see the nuts are baked, it’s ready.
6. Allow the granola to cool before storing it in glass jars or a large Tupperware. It will last for three months in an airtight container.Allow the granola to cool before storing it in glass jars or a large Tupperware. It will last for three months in an airtight container.