Granola

Granola is something we always have in our house. I eat it most mornings with fresh berries and almond milk. While I love the shop bought varieties they are loaded with added sugar and calories. I decided to try and make my own, and although I still added sugars to it, I know exactly what has gone into it. This is a great breakfast to have with a little greek yoghurt too or on top of a smoothie bowl. Keep it in an airtight container and it should keep fresh for at least 2 weeks. I made this using a small teacup to measure as I wasn’t bothered to weigh out and measure all my ingredients! It’s a very easy and hassle free way to measure out quantities.

Ingredients

Serves 8 | 275 calories per bowl

• 4 1/2 cups oats

• 1 cup desiccated coconut

• 1/2 cup raisins

• 1/2 cup sunflower seeds

• 1/2 cup flaked almonds

• 6 tbsp butter / coconut oil

• 4 tbsp maple syrup / honey

• 4 tbsp light brown sugar

• 2 tsp vanilla paste / extract

• 1 tsp cinnamon (optional)

Method

1. Weigh out all the dry ingredients into a large bowl.

2. Preheat the oven to 130 degrees Celcius and line a baking sheet with greaseproof paper.

3. Melt butter in a sauce pan and add the remaining wet ingredients until sugar is dissolved.

4. Add to the dry ingredients and stir together until evenly coated.

5. Lay out on 1 large / 2 small baking trays (you want a relatively thin layer so that the granola can evenly toast). Bake for 30-40 minutes, turning half way through.