I’ve been making granola at home for a while, but I usually throw in a load of sugar and butter to make it taste more like crumbled up flapjack than a nutritious breakfast essential (don’t judge, I don’t eat it everyday). This one, however, is made with peanut butter in place of dairy and agave syrup to cut out the refined sugar- it’s really delicious and packed with protein. I like it on top of yoghurt and fresh fruit but it’s also great with porridge or warm stewed apples.
- 350g porridge oats
- 4tsp cinnamon
- 2tsp ground ginger
- 50g roughly chopped almonds
- 75g mixed seeds (pumpkin, sunflower)
- 75g chopped dried figs
- 50g dried cranberries
- 1tsp vanilla extract
- 30g coconut oil
- 100g peanut butter (or your preferred nut butter)
- 100ml agave syrup
- Preheat the oven to 140c. Line a large tray with greaseproof paper.
- Place the oats, cinnamon, ginger, almonds, seeds, figs and cranberries in a large bowl and mix together.
- Gently melt the coconut oil, vanilla, peanut butter and agave together in a saucepan until smooth. Pour into the bowl of dry ingredients and mix together until all the oats and seeds are coated in the peanut butter mix.
- Tip the granola mix onto the prepared baking tray and spread into an even layer. Bake for 40 minutes, turning every 10 to get an even colour on the oats.
- Leave the granola to cool down then store in an airtight container until required.