Granola is such a handy versatile thing to have in the cupboard at home. This one lasts about 2 weeks in an airtight container. I have also given different alternatives for you if the nutty one isn’t for you. Personally I like a bit of a clumpy granola as I feel there’s more of a bite. You can store it in portions or in a big airtight jar. It’s a handy sweet rush to have and I always keep a mini jar in my desk in work for the times I feel a bit low in blood sugar !
Heart-healthy, hearty, whole-grain organic Super Valu oats keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola. This one isn’t gluten free
Nuts and/or Seeds
I used almonds , pecans and hazelnuts ( all whole) to make this batch. I also added sunflower and pumpkin seeds. Other options include walnuts, which are rich in Omega-3s, cashews, peanuts, pistachios, macadamia nuts and sesame seeds. For extra fibre I added 1/2 cup of milled linseed rather than salt .
Oil helps make this granola crisp and irresistible. I use coconut oil which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. It’s also healthy when used in moderation.
I love using local honey but if you want it to be vegan Maple Syrup works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor and means it works so well with natural unsweetened yoghurt.
You can add chocolate chips or cacao nibs after the granola has completely cooled (otherwise, they’ll melt).
Tropical flavours could include coconut shavings , dried mangoes and banana chips.
Trial a fruity one by adding dried cranberries , juicy sultanas and other dried mixed fruit like apples and oranges
- 4 cups old-fashioned rolled oats
- 1 ½ cup raw nuts and/or seeds
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil
- 1/2 cup of Linseed / flaxseed
- ½ cup honey
- Preheat oven to 180 degrees and line a large, rimmed baking sheet with baking paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, and cinnamon. Stir to blend.
- Pour in the melted coconut oil honey . Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 18-25 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
Allow to cool and add the chocolate chips.
Serve with fruit and yogurt for a crispy crunchy breakfast or brunch.