Do you love granola? Me too! I love the crunchy, toasted, slightly sweet flavour. Unfortunately, store-bought brands are often not gluten-free (a problem for me), and are usually full of added sugars. Added sugar is not great in anyone’s diet so the store-bought granolas tend to stay in the store. But what about our love of granola?! Solution — make your own. It literally takes 5-10 minutes to prep and 10-15 to cook. Then breakfast is ready for the week. It is everything I look for in food, easy, tasty, and nutritious.
I was inspired by the lovely Lucie at Eat Fresh and Feel Good and tried out her recipe with a few alterations. This is now my favourite granola EVER — super toasted nutty and seedy tasting, crunchy with lots of cinnamon, and it is a little sweet but not over the top. Yum! Thank you, Lucie, for the delicious recipe and inspiration!
What is your favourite way to have granola? I am not a big ‘sweet in the am’ kinda girl so I love a dollop of yogurt on my granola and a handful of tart berries or a tablespoon of my homemade apple puree then just enough almond milk to loosen it and I am one happy lady.
Now, let’s talk about a few of the reasons why it is good for you…
Oats are full of beta-glucans which have been shown to lower cholesterol, help balance blood sugar, and help to support immune function.
The nuts and seeds all contribute to the high protein content of this granola and provide lots of essential fatty acids and micronutrients like vitamin E, B vitamins, calcium, iron, zinc, potassium, phosphorus, magnesium, manganese and selenium. They also have various phytonutrients (like beta-carotene) so are full of goodness, not to mention super tasty too!
Cinnamon, maple syrup and apple puree all help to add flavour and sweetness. Apple puree is also healing for the gut and apples while adding sweetness, are a low glycemic index fruit, meaning they do not cause your blood sugar levels to spike after eating them. The cinnamon helps to balance blood sugar levels and the protein and fat in the nuts and seeds will help to slow the release of blood sugar so this breakfast is a great way to sustain your energy levels until lunchtime. Grade B maple syrup is less refined and, therefore, more of the nutrients are still intact, so using this with increase the nutrient content of your granola. Plus, it is cheaper — win, win.
Convinced yet? Read the recipe and see what you think. If you try it, do give me your feedback.
Super Tasty Homemade Granola
Makes 2 1L Kilner jars full
Ingredients:
3 cups of mixed nuts (for the most nutrient bang for your buck use almonds, walnuts, Brazil nuts, and hazelnuts, I added a handful of cashews and pecans as well)
1/3 cup mixed pumpkin and sunflower seeds
2 cups of gluten-free porridge oats
2 tablespoons of chia seeds
2 tablespoons of ground flax seeds
1 tablespoon cinnamon (we love cinnamon in this house)
1/4 cup maple syrup
1/4 cup apple puree
1/4 cup coconut oil
1/3 cup raisins or sultanas
1/3 cup dried cranberries
Directions:
Preheat the oven to 180 Celsius/350 Fahrenheit and line two baking trays with baking parchment.
Pulse the mixed nuts and pumpkin and sunflower seeds in a food processor to the desired consistency. (I put mine in the Thermomix and ground for 7 seconds on speed 5.) Put into a large bowl and set aside.
In a pot, on low heat mix coconut oil, maple syrup and apple puree until the coconut oil is melted. (I put mine into the Thermomix for 90 seconds at 90 degrees on speed 1.)
While the coconut oil is melting, stir oats, chia seeds, ground flax seeds and cinnamon into the pulsed nuts and seeds.
When the coconut oil mixture is melted stir together well before pouring over the contents of the bowl.
Combine all ingredients well and spread over two lined baking sheets.
Bake in the oven for 10-15 minutes taking the trays out to stir the contents halfway through the cooking time. Watch them carefully as all the goodness in those nuts and seeds can be altered by overcooking them. You want it lightly toasted and golden brown.
Slide off the trays into a large, cool bowl and stir lightly when done to disperse the heat. The nuts and seeds will continue to cook until they cool, another reason to be conservative with your cooking time.
Gently stir through the raisins and cranberries and then set aside to cool completely before storing it in an airtight container.
I hope you enjoy this high protein, vegan, gluten-free, dairy-free, low GI and delicious breakfast and that it leaves your belly, brain and whole family happy until lunchtime.
To Wellness!
April
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