Breakfast

11th February 2016

Almond and cinnamon granola

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If you have a granola addiction, like I do, you’d know that it can cost a pretty penny to keep those cravings at bay. A small bag of the stuff usually costs upwards of three pounds and let’s be honest…it disappears waaay too fast. So, I decided I’d tinker about in the kitchen and come up with my own granola and seriously it was far simpler than I thought it would be. By making your own granola at home, not only will you save yourself a lot of money in the long run, but you’re also able to customise what goes into your granola according to your own preferences. If you have a favourite type of nut, seed or even dried fruit, feel free to throw it in with the rest of the ingredients in this recipe, it really is up to you! Another advantage of making your own granola from scratch is that it will ultimately be far healthier. Most shop-brought granola is loaded with vegetable oils, sugar and preservatives which are completely unnecessary.

The smell that will fill your house when this granola is in your oven is amazing. Seriously. Any time I make a batch my dad will come down to the kitchen excited to get some warm out the oven. The fact that it’s so ridiculously easy to make means you have absolutely no excuse not to give it a try. In fact, the only hard bit about this recipe is stopping yourself from eating the whole batch when it comes out the oven in all its fragrant, toasted goodness!

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I often make a big batch on a Sunday night and store it in an airtight container/jar to use throughout the week. I recommend pairing it with some soya yogurt and berries for breakfast or a snack, or sprinkled on top of smoothie bowls for a satisfying crunch, you’ll thank me later!

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Almond and cinnamon granola
 
Prep time
Cook time
Total time
 
Author:
Cuisine: vegan
Ingredients
  • 2 cups rolled oats
  • ½ cup whole raw almonds
  • ⅓ cup pumpkin seeds
  • ⅓ cup sunflower seeds
  • ⅓ cup coconut flakes
  • ⅓ cup dried sultanas
  • 2 heaped tsp ground cinnamon
  • 2 tbsp coconut oil
  • 3 tbsp agave syrup/maple syrup/honey
Instructions
  1. Set your oven on a low heat (gas mark 5/190C)
  2. Roughly chop your almonds and add them to a large bowl.
  3. To the bowl add your oats, pumpkin seeds, sunflower seeds and mix thoroughly.
  4. In a small saucepan melt the coconut oil with the sweetener of choice and cinnamon. Alternatively use a microwave in short bursts to avoid burning the mixture.
  5. Once melted, add to the big bowl with the oat mixture and stir really well till everything is coated really nicely.
  6. Spread the mixture out in a baking dish and pop it into the oven. Make sure you bring the dish out every 5 minutes or so and stir the granola around to ensure it gets evenly toasted and doesn't burn.
  7. After 25-30 minutes the granola should be nicely toasted.
  8. Once it has cooled a little add in the coconut flakes and sultanas (don't add these in before putting the granola in the oven or it will burn)
  9. Keep in an airtight container and it should last a good couple of weeks, if you don't eat it all before then that is!

 

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