I’ve posted pictures of my granola on my Instagram stories A LOT. I love it, and I have had a lot of requests to share the recipe. Finally I am, not because I didn’t want to before but because I tend to make it up, so this weekend was the first time I wrote down what I did, and as luck would have it (for you!) it is the best I’ve made to date!
3 tbsp coconut oil (melted)
2 tbsp honey
100 ml maple syrup
2 tsp vanilla essence
300 g oats
100 g flaked almonds
100 g sunflower seeds
2 handfuls of walnut pieces
Raisins and desiccated coconut (amount depends on your preference)
All of these are changeable dependent on your taste, you can change the nuts, seeds, fruit and even the oil you use if you like. This is one of the great things about this recipe you can swap and change ingredients at your leisure.
Mix together the honey, maple syrup, oil and vanilla essence.
Separately mix together all the dry ingredients except the coconut and dried fruit.
Add the dry and wet mixtures together and stir in, you want the dry mixture to all get coated and start to stick together. I like to use my hands for this bit to help push the ingredients together to help create granola chunks.
Line 1-2 baking sheets with grease-proof paper and spread the mixture across it as if you were making flapjacks. The key is for the granola to cook and bond together so you can then break it into pieces of all sizes.
Bake at 200 for 15 minutes, then sprinkle on the coconut and dried fruit and cook for a further 10-15 minutes.
Removed allow to cool for 5 minutes and then break up a bit and mix in the fruit and coconut.
Allow to cool completely and then transfer to an airtight container where it can be kept for up to a month, if you are that restrained!
Otherwise….enjoy. I like mine with greek yoghurt and honey but each to their own!