Serving suggestion: Toasted Almond Granola with Coconut Yoghurt and Pomegranate
This is by far the best granola recipe that I have come up with and it was just a "throw stuff in and see what happens" kinda jam. Which, to be honest with you, is the premise of pretty much all my recipes. That aside- it was really really good and a super easy recipe.
Right, lets get to it...
You will need:
Equipment:
-1 large pan
-1 baking tray
-1 mixing spoon/spatula
-1 chopping board
-parchment paper
Ingredients:
2 cups of jumbo oats
3/4 cup of almonds
1/2 cup of sunflower seeds
1 tbsp of sesame seeds
2 tbsp of coconut oil
2 tbsp of sweetner e.g coconut syrup / maple syrup/ agave
1/2 tsp of salt
1 tsp of cinnamon
Method:
Preheat oven to 180c or equivalent
-Start by roughly chopping up the almonds and placing to once side
-Then melt the coconut oil on low heat in the pan
-Next, spoon in the sweetener and mix into the oil
-Then add in the oats, seeds, salt, cinnamon and chopped almonds mix well until
combined
-Now line the baking tray with parchment paper (you can reuse this so don't throw it away) and spread the mixture onto the tray
-Press down on the mix with the back of the spoon to make sure it is tightly compact
-Finally bake in the oven for around 20-25 minutes *check at 20 minutes to see how it's getting on- you want it looking golden but not too dark/burnt- it will continue to harden and go crunchy outside of the oven*
-Remove from the oven, allow to cool and then break up the pieces
-It should crumble nicely- it is now ready to enjoy!
-Store in an airtight jar for up to 2 weeks (approx.)
