The crunchy, sweet and sometimes salty qualities of granola make it something so satisfying, it’s easy to consume mountains at a time (or is that just me?). Whilst supermarket granolas are usually placed with the ‘healthy’ cereals, they still contain huge amounts of sugar, meaning they’re not actually much healthier than those highly coloured and almost luminous cereals targeted at children’s easily captivated minds.
Enter, the everyday granola. This is a recipe you can use over and over again, adapt to suit the season, your preferences, and whatever you have in the cupboards. Very low in sugar, it’s the granola you can dig into with the knowledge that this crunchy goodness is indeed totally good for you.
(Makes 1 large jar, enough to last 2-3 weeks)
- 2 cups oats
- 1 cup mixed seeds (pumpkin, sunflower and linseed work best)
- 3 tbsp good quality peanut butter (with no added sugar)
- 1 handful dried coconut chips
- 2-3 tsp cinnamon
- 2 tsp mixed spice
- 1 tsp good quality salt
- ½ cup coconut oil (melted)
- I choose not to add any sweeteners as the spices make this sweet enough, but you could add ¼ cup pure maple syrup or coconut sugar here.
- IMPORTANT NOTE: If you want to add raisins or any other dried fruit, do that after the granola has finished baking, otherwise the raisins will burn and taste awful.
Preheat the oven to 180C
Line a baking tray or two with baking paper
Add all ingredients (other than the coconut oil) to a large mixing bowl and mix well to combine everything
Melt the coconut oil gently and pour into the mixture
Stir well so everything is lightly coated (add more coconut oil if needed)
Spread the mixture over the baking trays evenly
Place in the oven (bottom shelf preferably) for 20-30 minutes, stirring and then baking for another 10-15 minutes if needed.
The granola is done when you can smell the delicious scent drifting through the kitchen, and before it smells burned!
Leave to cool on the side for a few hours, and you’ll have crunchy granola perfect for topping your breakfast, or for munching as a quick snack.
Store in an airtight container or mason jar for a couple of weeks