PECAN AND MAPLE GRANOLA

I permit myself to make this granola just once a month or so because a twenty portion batch lasts about three days in our home. It’s worryingly moreish and I won’t stop until it’s gone; I’ll snack shamelessly between meals using my hand as a scoop, and two of those meals will likely be granola-based (see suggestions below).

The good news is that unlike the shop-bought stuff which even when marketed as a wholesome option is generally full of refined sugar and unpronounceable ingredients, home-baked granola can be healthy.

This recipe keeps it simple with a classic combo of fibre-rich rolled oats, protein-dense toasted nuts for good fats, and antioxidant-packed dried fruit. Coconut oil lends a distinctive flavour and addictive crunch while maple syrup provides plant-powered natural sweetness. All in all it’s a perfectly balanced, dangerously addictive bowl of crack.

In addition to tucking in vagrant-style minus cutlery – my preferred method –  may I suggest some more civilised and palate-pleasing uses for your granola…

– Top with seasonal fresh fruit and a dollop of coconut yogurt.

– Grate a little dark chocolate into your granola bowl and pour over your milk of choice, which will turn chocolatey for a grown-up nod to coco pops.

– Team with baked apple slices and your favourite ice-cream for a quick crumble-style dessert.

 

 

 

GRANOLA:

Gluten free – Dairy free – Refined sugar free – Vegan

Makes approximately 20 servings

Prep time 45 mins

 

Ingredients:

4 cups of jumbo rolled oats (use certified gluten free oats if you are gluten sensitive)

1/2 cup of chopped brazil nuts

1/2 cup of chopped pecan nuts

2/3 cup of maple syrup

6 tablespoons of coconut oil, melted to a runny consistency*

1/2 teaspoon of ground cinnamon

1/4 teaspoon of salt

1/2 cup of dried cranberries

1/2 cup of raisins

 

Method:

Preheat your oven to 160 degrees centigrade

Mix the nuts and oats in a large bowl

In a separate bowl combine the maple syrup, coconut oil, cinnamon and salt and mix well

Pour the wet mixture into the bowl of oats and nuts and mix well until they are evenly coated

Spread the granola over two baking sheets greased with coconut oil

Bake in the oven for 10-15 minutes then remove the trays and give the granola a stir

Return your granola to the oven for a further 10-15 minutes ensuring it doesn’t burn; it should be golden and more crunchy than chewy

Remove from the oven and allow to cool a little before stirring in the cranberries and raisins

*To melt your coconut oil so that it forms a liquid consistency simply fill a saucepan with warm water then place your jar of coconut oil into the saucepan. It will begin to melt after a few minutes.

 

 

 

 

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