I’m bringing grains back. Recent trends saw us turn our backs on the humble (but mighty) oat. Not only is it great for gut health, but it has a long tradition as a food-as-medicine nervine tonic to improve nervous system function and strengthen us for the day to come. Store your granola in an airtight glass jar. Makes 8 serves.
WHAT YOU’LL NEED
3 cups rolled oats
1 cup unsweetened coconut flakes
1 cup raw pistachio kernels (about 100g)
½ cup chia seeds
⅓ cup sesame seeds
⅓ cup pepitas
⅓ cup sunflower seeds
⅔ cup (170ml) melted coconut oil (about 125g solid)
⅔ cup rice malt syrup
½ cup cacao powder (about 45g)
1 teaspoon ground cinnamon
Pinch of sea salt
1 vanilla bean
TO SERVE
Handful of fresh raspberries Ela Almond Milk (page 173) or Manuka Kefir (page 136)
METHOD
1 Preheat the oven to 120°C.
2 Combine the oats, coconut flakes, pistachios, chia seeds, sesame seeds, pepitas and sunflower seeds in a large bowl and mix well. Set aside.
3 In a second bowl, mix the melted coconut oil, rice malt syrup, cacao, cinnamon and salt.
4 Slice the vanilla bean lengthways with a sharp knife, then use the back of the knife to scrape out its seeds. Add these to the bowl and whisk to form a delicious chocolatey paste.
5 Pour the chocolatey paste over the mixed grains, nuts and seeds. Use a spatula or wooden spoon to combine. This might seem tricky at first, so you’ll need to persist with the stirring until everything is coated.
6 Pour the mixture onto a large baking tray—or two smaller ones—lined with baking paper. Ensure that it is spread out relatively evenly.
7 Bake in the oven for 15 minutes. Remove, stir well, then return to the oven for a further 10–15 minutes. It won’t look too different at this stage, as it doesn’t get crunchy until it is cool. Remove and leave to cool for at least half an hour.
8 Once cool, the granola will go crispy and form clumps. Break up any larger pieces, then transfer to an airtight container.
9 To serve, tip into a bowl, top with the raspberries and pour over the almond milk or manuka kefir.