Updated: Jul 18
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By popular demand... our granola recipe. It's super simple, however you do need to keep a wide variety of dried goods in stock. We really love the OXO push to seal storage containers to keep everything fresh.
300g jumbo oats
50g each of sunflower seeds, pumpkin seeds, and desiccated coconut
4 tbsp sesame seeds
100g each of chopped almonds & dried berries
2 tbsp vegetable oil
125ml maple syrup
2 tbsp honey (For a VEGAN version, swap out the honey for more maple syrup)
1 tsp vanilla extract
Steps to Cook:
Oven needs to be pre-heated to around 130c on a fan oven.
Mix the wet stuff together in a bowl, maple, honey, vanilla, oil.
Now add to that the oats, sunflower seeds, pumpkin seeds, sesame seeds & almonds.
Mix and make sure all the dry goods, are thoroughly coated.
Tip the mixture into a couple of baking trays, at around 2 cm deep, make sure it's even.
Bake for 15 mins
Remove from the oven and tip into a bowl and mix in the coconut and fruit. Apply this mixture back to the baking trays and give them another 15 in the oven.
Once cooked, remove and tip out onto a flat tray to cool.
TIP: For some added pizazz, whilst it's cooling mix in some sprigs of fresh mint, the warmth will subtly infuse the mint into the oats. Then remove the sprigs of mint before storing.
We serve with our homemade compote and natural yogurt and also add some fresh fruit on top and a drizzle of honey. Or we serve on top of our lemon breakfast ice-cream (there's another blog post with the recipe for that one)