There is nothing like the taste of homemade granola, fresh and full of goodness. It’s a great kick start to the day, to boost those energy levels. It’s low GL (glycemic load), helping to keep you fuller for longer so you shouldn’t have any of those mid morning sugar cravings. This recipe is adapted from Susan Jane White’s version and proved a hit with the family over the festive hols.
Ingredients (20 servings)
2 cups mixed nuts (almonds, walnuts, hazelnuts, brazil nuts)
2 1/2 cups jumbo oats
1 cup buckwheat flakes
1 cup of mixed sunflower and pumpkin seeds
5 tablespoons of ground flaxseeds (also known as linseeds)
1 cup coconut flakes
Pinch of himalayan salt
3/4 cup raw honey or 100% pure organic maple syrup
3/4 cup extra virgin coconut oil
grated zest of lemon
1/2 cup of dried cranberries or chopped dates
- Preheat oven to 170c/150c fan/340f. Line 2 baking trays with parchment paper.
- Roughly chop any big nuts and add to a large bowl with the oats, buckwheat flakes, seeds, and ground flaxseeds and salt.
- Gently warm the honey, oil and orange zest together (the orange zest adds a lovely taste to it). Pour over the bowl of oats and mix well.
- Spread thinly on the baking trays and place in the middle of the oven and bake for 17 – 20 minutes. Shake the trays after 8 minutes to prevent burning. Aiming for a light golden colour.
- Remove from the oven and allow to cool completely before tossing through the cranberries/dates. I only add 1/2 cup of dried fruit as it’s quite high in sugar.
Store in an airtight container for 2-3 weeks. Serve with milk or yoghurt.