I am obsessed with granola. I love big bowlfuls of the stuff with cold almond milk and fresh fruit. I’ll have it on top of porridge. On top of smoothies. On top of peanut butter with toast. Whichever way, I will take it.
This recipe is the perfect amount of sweet to savoury and has lots of protein rich seeds and nut butter and coconut to keep you sustained. Please see the ingredients list as a guide -substitute the sunflower seeds for pecans, swap out the raisins for mulberries/goji berries/sultanas – whatever you like. Just don’t use currants ‘cos those things are RANK. Amiriiiite???
On this day, I served it with lots of coconut yoghurt and stewed, caramelised apple. Living my BEST life over here, guys.
200g jumbo oats (look for gluten free if coeliac)
100g pumpkin seeds
100g sunflower seeds
100g of toasted coconut chips (you can buy them untoasted, just bake them with the dry mix)
3 tablespoons of oil (your choice, I use sunflower because #budgetlife)
3 tablespoons of liquid sweetener (agave or maple)
2 heaped tablespoons of peanut/almond butter (I use Whole Earth)
1 tablespoon of cinnamon
1 tsp of vanilla essence
pinch of salt
1. Pre-heat the oven to 170 degrees
2. Melt the oil, liquid sweetener, nut butter, cinnamon, vanilla and salt together on a low heat in a sauce pan until melted
3. Mix the oats and seeds in a large mixing bowl
4. Pour the wet mixture over the oats and seeds and combine well (for the recipe shown in these photos, I left a little of the wet mixture in the pan, added some water and then a chopped apple and let it stew and caramelise for 5 minutes)
5. Place onto a baking tray and bake in the oven for 20 minutes until toasty and crunchy. NB You will need to toss the mixture every 5 minutes or so so each flake/cluster can tan and not burn. Keep a beady eye on it!
6. Remove the baking tray from the oven and allow to cool. Stir in the raisins and store in an airtight container.