For breakfast I usually eat a bowl of fruit and homemade yogurt. It’s so delicious, but I find sometimes it’s not enough to get me through the morning. I haven’t made granola in ages, so I thought this would be a good time to rework an old recipe. I’ve used maple syrup for a little sweetness, and a bit of olive oil to make it nice and crunchy. I think the amount of sugar and fat are quite reasonable, especially when you look at the fat and sugar content of commercial granolas. The nuts themselves have a high fat content, but it’s a healthy fat, and one of the reasons why serving of granola should be small.
What you need:
2 cups rolled oats
1/2 cup raw almonds, roughly chopped
1/2 cup pecans, roughly chopped
1/2 cup walnuts, roughly chopped
1/8 teaspoon salt
2 tablespoons olive oil
1/4 cup maple syrup
1 teaspoon vanilla
1/4 cup raw pumpkin seeds
1/4 cup unsweetened shredded coconut
What you do:
1. Preheat the oven to 300F.
2. Combine the oats, almonds, pecans, walnuts and salt in a large bowl. Add the oil,maple syrup and vanilla to this and combine thoroughly.
3. Spread this mixture evenly on a baking tray. Bake for 2o minutes.
4. Add the pumpkin seeds and coconut to the baking tray and combine with the other ingredients. I like to add these later in the cooking process so they don’t get too toasty.
5. Return the pan to the oven and bake for another 20 minutes. You will want to watch it towards the end of the cooking time, just in case your oven in running a little hot. The granola should be a golden colour, but not browned. I think it tastes burnt when it gets browned.
6. Allow to cool completely on the baking tray, then store in an airtight container.