Coconut + almond granola

Coconut + almond granola

By
From
A Lot on Her Plate
Makes
750 g
Photographer
Helen Cathcart

I tend to avoid cereal. It just doesn’t do it for me. But one exception has to be home-made granola. Not only is it super easy to make, but it has a lovely, satisfying crunchy texture and is a great vehicle for goodness in the form of nuts and seeds. If you take the time to make a big batch once in a while, you’ll find that you always have some in the cupboard for those days when you want a quick and easy, light yet filling breakfast. This recipe combines two of my favourite ingredients – almonds and coconut – and is divine eaten with coconut water or almond milk instead of cow’s milk, though it’s good with cow’s milk too.

Ingredients

Quantity Ingredient
350g organic jumbo oats
1 teaspoon chia seeds
80g pumpkin seeds
15g sunflower seeds
150g flaked almonds
50g desiccated coconut
1 1/2 teaspoons mixed sweet ground spices, such as ground cinnamon, ginger and nutmeg
4 tablespoons coconut oil, melted
4 tablespoons maple syrup
60g sultanas

Method

  1. Preheat the oven to 180°C. Line a baking or roasting tray with baking paper.
  2. Put the oats, seeds, almonds, coconut and spices in a large mixing bowl. Pour over the melted coconut oil and maple syrup, and stir or mix with your hands until the oil and syrup are well incorporated. Spread the mixture out on the roasting tray in an even layer and bake for 15–20 minutes, stirring occasionally, until the oats and almonds take on a deep golden colour and crisp up. Remove from the oven and leave to cool for a few minutes before adding the sultanas. Leave to cool completely then store in a sealed container for up to 1 month.
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