I got tired of traipsing the supermarket aisles (virtually and physically!) Looking for a healthy low sugar/sugar free granola.
So I made my own!
For some reason I always put it in the “too hard” basket but it’s amazing what happens when you’re confined to the house awaiting deliveries with no internet to do work!
It was super easy, really low maintenance and while I only made a small experimental batch I’m looking forward to getting creative with flavours! Here’s my simple recipe which I’m sure I’ll improve on as I go. Let me know if you’ve tried it and what your own favourite version is!
I started out with just 1 cup of oats and a sprinkle of cinnamon which was probably about a teaspoon or two.
Then I melted a couple of tablespoons of coconut oil sowly on the element and when melted, I stirred in just 2 teaspoons of honey (you can adjust this as much as you like!)
Drizzle the coconut and honey mixture over the oats and give them a little stir so they’re all coated, then spread them back out across the dish. Pop in a preheated oven (I go high-ish at 180-200° fan oven) and bake for about 10-15 minutes until you see it starting to brown.
Here’s where I literally added everything else I could find in my cupboard! I added about a 1/4 cup each of: whole buckwheat, whole amaranth, dessicated coconut and whole tricolour quinoa. I also have amaranth flakes and buckwheat flakes which I might try next time to experiment with a different texture.
Take the oat mix out of the oven once its browned and sprinkle this mixture on top. Bake for another 10 minutes.
I have some dried goji berries – they’re like little stones when dried so I soaked them for just a few minutes in some water to soften a little, then chopped them up roughly.
I diced up roughly about 3/4 cup of mixed nuts – walnuts, almonds, brazil nuts, cashews and macadamias. I took the oat mix out of the oven, sprinkled the nuts on top* + sprinkled on some milled chia seeds and a little blend of omega seeds (sunflower, pumpkin etc) stirred through the chopped goji berries. Then I flattened it back out in the dish again to cool. At this point I actually did a little taste test and added some more cinnamon as it wasn’t quite as prominent as I wanted – you can adjust to your taste!
(*I recommend only adding the nuts at the end. You can put it back in to bake for another 5 minutes if you want, but I wouldn’t go more than that. Nuts contain precious omega 3 oils which get damaged by heat so the more you can keep them raw the better.)
Then let to cool. It goes crunchier as it cools (as the coconut oil and honey solidifies) so let it cool completely then pop it in a jar or glass storage container. I kept mine in the cupboard and it lasted easily for a couple of weeks.
I’d recommend making smaller batches every couple of weeks to ensure freshness* and of course because you can switch up your recipe for variety! (*Nuts once chopped are more susceptible to oxidisation so keep whole and stored in a dark, cool, air tight place for as long as possible and chop to eat more regularly)
You can try using dried pineapple, mango or small amounts of any other dried fruit (don’t go overboard as dried fruit are little sugar bombs!) or any specific mixture of nuts and seeds you like for your favourite flavour combinations!