Coconut, Pecan and Almond Granola

Thursday, 14 April 2016
Coconut, Pecan and Almond Granola

Sometimes, I like to not have porridge for breakfast. It doesn't happen often because I do love porridge a lot, but sometimes I fancy something different, which is where this granola comes in. Granola is summer's answer to porridge, for when you still want something really filling that will last you until lunch but don't want to eat a big bowl of hot oats. Shop bought ones tend to be packed full of sugar, which I've always thought is pretty bad as granola tends to be assumed to be a healthier alternative to sugary cereals but, actually, in some cases granola can be even worse! Crazy, right? So, I came up with my own recipe, filled with goodness and only natural sugar. I love baking a big batch of this at the weekend and munching on it throughout the week (sometimes straight out the jar with a spoon...). It's so yummy with soya yoghurt or almond milk with lots of fresh fruit on top (bananas and blueberries are my favourite). Once you've made this granola you'll never go back to shop bought, I promise you. You can also change it up depending on what you like - add in different nuts, swap pumpkin seeds for sunflower seeeds, pop in some goji berries or cranberries, there are just so many possibilities! 

Coconut, Pecan and Almond Granola

You will need (makes one large jar): 
2 cups jumbo oats 
1/2 cup pecans
1/4 cup flaked almonds 
1/4 cup pumpkin seeds
1/4 cup linseed
3 tablespoons desiccated coconut
2 teaspoons cinnamon
1/4 cup melted coconut oil 
1-2 tablespoons date syrup, depending on preferred sweetness
3/4 cup sultanas 

Method: 
- Pre-heat the oven to 180 degrees celsius. 
- Combine all the ingredients, apart from the sultanas, together in a large bowl and mix well, ensuring that all the dry ingredients are coated in the coconut oil and date syrup. 
- Spread the mixture over two lined baking trays and bake for 20 minutes, stirring occasionally to ensure the granola doesn't burn.
- Leave the granola to cool and then mix through the sultanas and store in an air-tight jar. It should keep for up to a month but, trust me, it will be gone long before that! I'm lucky if a batch of this lasts me a week. 

Download recipe

Coconut, Pecan and Almond Granola

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