I’m a granola addict and find it difficult to restrain myself from eating this by the handful – it’s simply irresistible! Homemade coconut granola is great at any time of the day, not just for breakfast, as it really boosts my energy levels and sends them soaring. For breakfast, I have a bowlful of granola served with my homemade Almond Milk, but this also tastes good on top of crumbles, yoghurt or pancakes – go wild!
60g Lucy Bee coconut oil, melted
100g gluten-free oats
50g chia seeds
1 tsp ground ginger
1 tsp ground cinnamon
50g pecan nuts
30g desiccated coconut
50g sultanas
50g big juicy raisins
40g hazelnuts
30g pumpkin seeds
SERVES 4
Preheat the oven to 140°C/275°F/gas mark 1. Line a baking tray with baking parchment.
Place all the dry ingredients in a mixing bowl, add the melted coconut oil and stir well using a wooden spoon, until coated in the oil. Tip onto the prepared tray, ensuring that the mixture is spread out evenly.
Bake in the oven for 50 minutes, stirring a couple of times to make sure it doesn’t stick and burn. Remove from the oven and leave to cool for 10 minutes. If you want extra-crunchy granola, turn the oven off and leave the door open, with the granola still inside.
VARIATIONS
For extra sweetness, add 1 tsp lucuma powder to the granola mixture. For a chocolate fix, add 30g cacao nibs.
