As I said before in our 3 Ways to Breakfast Oats post, I eat a ton of oats. Since they’re so good for you, I don’t feel at all guilty about this. However, I can’t say the same for shop brought granola. Most ordinary granolas are packed with sugar, which is not the best way to start every morning. I spotted a packet the other day that contained 28g of sugar per 100g… for the amount of granola I get through, that would be a lot of sugar! Thankfully for me, I make my own and so should you!
Granola is deadly simple and can even be cost efficient if you make it from scratch. For those who switch off after the word “healthy”, don’t worry, our recipe doesn’t lack in tastiness. Our simple granola is a healthier version of the store brought breakfast clusters because of it’s lower sugar content and the use of healthy fats. We use coconut sugar which is a low GI, unrefined sugar and we use coconut oil, a healthier form of oil.
This recipe is a simple breakdown of what goes into our granola and the process of making it. I’ve done a lot of researching, testing and trialling to find my perfect granola, so I wanted to share with you! Our recipe is a simplified granola that allows you to customize it to fit your taste buds, just swap around some of the seeds and nuts! Perfect way to use those nuts, seeds and grains you already having lying around, turning it into a go-to breakfast.
So here’s a lil example of how you can use your granola. It doesn’t have to be as simple as granola and milk in the morning, not in The Hungry Herbivores household anyway. Breakfast is where I get inventive! Morning are when my ideas are flowing and come to life, like this gorgeous Berry & Baobab Nice Cream Parfait.
If this isn’t enough persuasion for you to bake up some marvellous clusters, check out our Guide to Oats for it’s nutritional benefits. If that’s not your thing, try out one of these three oat based breakfasts instead!
- (Half the recipe for smaller amount)
- 4 Cups GF Oats
- 2 Cups shredded coconut
- 1 Cup flaxseed
- ¼ Cup chia seeds
- ½ Cup flaked almonds
- ½ Cup sesame seeds
- pinch of salt
- 2 Cups currants/raisins
- 1 Cup coconut sugar
- ¾ Cup coconut oil
- 1 Cup water
- 2 tsp vanilla extract
- Preheat your oven at 180C/350F/Gas Mark 4 and line 3 baking trays.
- Firstly, add the oats, coconut, chia seeds, flaxseed, almonds, sesame seeds and salt in a large bowl and mix together.
- In a saucepan, add the coconut sugar, oil, water and vanilla and heat over medium until melted.
- Pour this into the oat mix and stir to coat fully.
- Lay the mixture over 3 baking trays, spreading out as much as possible.
- Bake for 10 minutes, take out and add the currants, bake for a further 10 minutes or until golden brown. Try not to disturb/mix too much when you take it out of the oven as it may ruin the clusters.
- Leave to cool. At room temp, transfer to airtight containers and serve as and when needed!