I can’t be doing with faffing about, maybe once in while I’ll make some pancakes (when there’s no school, obvs) but most of the time I want to be able to quickly lay my hands on something filling and nutritious. This granola recipe is one that you could do in a big batch and keep for up to two weeks in an air tight tin or container. It’s great for breakfast but also makes a delicious snack for when you start to lag in the afternoons.
3 cups mixed nuts, I used brazils, hazelnuts, and almonds
1 cup dried fruit, I used cranberries, raisins, figs and cherries
1/2 cup pumpkin seeds
1/2 cup desiccated coconut
1/2 cup coconut flakes
2 tbsp maple syrup
3 tbsp honey
1 tsp vanilla extract
dollop of coconut oil
You will also need a food processor or a ziplock bag and rolling pin
Preheat oven to Gas mark 6.
Add two cups of nuts to the food processor along with the dried fruit and blitz. You want some nuts to be ground right down and others to stay chunkier this way your granola will be random sizes and an authentic consistency.
Add the rest of the ingredients to the nut mix including your other cup of whole nuts, and stir well. Break it all up with the back of a spoon if it gets clumpy once the wet ingredients have been added.
Using coconut oil grease and line a large baking tray with baking parchment.
Press the granola mix into the tray.
Firstly bake the granola for around 12 minutes and then take it out from the oven and stir it up, the top will have browned. You need it to brown it evenly and roast all the way through so keep an eye on it and take it out every 5 minutes or so until it looks browned through and nice and crunchy, as pictured below.
Leave to cool in the tin and then transfer it to an air tight tin or container.
I’ve been having mine for breakfast sprinkled over a banana and natural yoghurt with just a smidge of honey on top. It is an absolute delight!