This granola is super easy to make and can be adapted with your choice of nuts and seeds; I particularly like this variety as the cacao nibs add a hint of chocolate which pairs really well with the coconut flavour. If you want to keep it vegan serve this with seasonal fresh fruit, nut butter and coconut yoghurt or enjoy as a sprinkling on top of an Acai bowl.
400g whole oats
75g pumpkin seeds (or sunflower seeds)
75g chia seeds (or poppy seeds)
75g hemp seeds (or flax seeds/ sesame seeds)
100g cacao nibs
100g pecans (or brazil nuts/walnuts/hazelnuts)
1tsp mixed spice
175g coconut oil
250g coconut nectar (or agave syrup/honey)
100g coconut shavings
Line a large high sided baking tray with greaseproof paper and preheat the oven to 160c.
Place the oats, nuts, seeds, cacao nibs and spices in a large bowl and stir to combine. Put a saucepan over a medium heat and add the coconut nectar and coconut oil- melt these together and once you have a lump-free liquid remove from the heat.
Pour the melted liquid into the dry ingredients and stir together until everything is evenly coated. Tip this into the prepared tray and spread out then bake for about 30-40 minutes, stirring every 10 minutes to make sure the edges don’t catch.
When the granola is almost ready add the coconut shavings and bake for a further 10 minutes- it’s important you add these near the end as they don’t need too long to colour.
Once the granola is golden and has dried out a little, set aside to crisp up and cool then tip into jars and use as required.
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
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.