Because we’re sweet enough…
Does the world really need yet another granola recipe? I mean, I wouldn’t be surprised if every single recipe blog in the land had their own version, all equally delicious I’m sure. So why add mine into the fold?
I’ve served up this granola to over 60 guests on Stretching the City yoga retreats (as well as at cooking classes and nutrition demos) this year, and at each retreat I am always asked for the recipe, so at the risk of giving away all my trade secrets here it is.
All this talk of granola has led me to question what exactly is the perfect granola combination? (as well as the etymology of this odd word – any ideas?). Always start with a base of oats, or choose to add whole grains like quinoa or buckwheat? Then there’s the fat, sweetener and all the added extras to consider too. Finally, after all these decisions have been made we need to make decisions on the cooking method. The permutations and combinations are endless!
When devising my perfect recipe it was really important for me to keep the sugar content low. Most of us are aware that even with a wealth of wholesome ingredients in granola, you add a tonne of sugar into the mix and you move swiftly from a whole grain dish to a very occasional treat; In fact I’ve tried many a granola that might as well have been labelled ‘flapjack’. The majority of the liquid that coats the oats in this recipe is a good source of fat in coconut oil, and the added sugar honey is just 30g in total – approx 3g per serving. Obviously you’ll need to also take into account added sugar from any dried fruit you may add.
When making granola I personally prefer to toast just the oats in the oven and then add seeds, dried fruit and coconut once the oats have come out of the oven. I just don’t like the way the nuts burn, or the dried fruit over caramelises in the heat of a hot oven. This method totally allows you complete creative freedom on the end dish; fill it up with what ever you like, then serve it with fresh seasonal fruit, good quality organic or coconut yoghurt, and perhaps an extra drizzle of milk.
Today’s granola contains dried cranberries and coconut flakes for a festive feel (along with mixed seeds), served with coconut yoghurt, clementines and pomegranate seeds. The prize for the most over used ingredient on this blog in 2015 most definitely goes to pomegranate. I figure there are worse ingredients to be addicted to.
- 400g gluten free rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 75g coconut oil
- 30g honey
- 1 teaspoon vanilla extract
- + Chopped nuts, seeds, dried fruit, coconut chips of choice.
- Pre heat the oven to 160 C
- In a large bowl toss the oats with the cinnamon and salt
- Warm the coconut oil and honey together in a saucepan until melted and well blended. Add the vanilla extract and pour over the oat mixture, coating well.
- Spread the oiled oats on a lined baking sheet and cooking the oven for 10 minutes. Stir (since the oats don't cook evenly) and return to the oven for a further 10 minutes until toasty and browned.
- Tip into a large bowl and toss the extras through. I like to do this while the oats are still warm, so they warm too.
- Allow to cool fully before transferring to an airtight glass jar where it will keep for a few weeks.
- A serving of granola is approximately 40g.
Love granola, want some more inspiration? Here are ten other healthy granola recipes from food bloggers. Each and every single one is different; granola-diversity is at large on the internet!
- Spiced Apple Granola, from Recipes from a Pantry
- Ginger Nut Granola, from Emily’s Recipes and Reviews
- Cherry, Coconut and Almond Butter Granola from Baking Queen 74
- Coconut Almond Quinoa Granola from Nadia’s Healthy Kitchen
- Fruit & Nut Granola from Elizabeth’s Kitchen Diary
- Cacao, Cashew Granola from Rough Measures
- Pecan Maple Cinnamon Granola from Celery and Cupcakes
- Back to School Granola from The Little Plantation
- Cinnamon Ginger Granola from Nourish Everyday
- Granola and musings on Ingredients from Botanical Baker
And Coconut and Cranberry Buckwheat Granola, from me! What would you put in your perfect granola?1