I’ve been slack.
Super Slack with a capital S this month with regards to writing and posting. I’m not going to apologise.
As someone very kindly pointed out today, Life happens and until I get myself sorted here is something to be getting on……..
Good Granola costs an arm and a leg but here is a simple recipe that is quick and costs surprisingly little even when you use very fine ingredients. It cuts back on packaging so is not only simple and quick to make but is eco-friendly too. I make enough in one go to last me a week and it takes minutes.
For Christmas this year, everyone nearest and dearest to me got a jar. It is made without sugar and uses the ‘oil du jour’, coconut oil. It is my favourite healthy breakfast.
I use organic wherever possible
360g of Porridge oats
(use Millet flakes for a gluten-free option)
2 tbsp of organic coconut oil
1 tbsp honey or maple syrup
1 tsp ground cinnamon
Pinch of salt
50g sunflower seeds
50g pumpkin seeds
50g whole almonds
30g ground almonds
30g flaked almonds (I like almonds!!)
150g mixed dried fruit
Whisked white of 1 egg (optional and omit for vegans) to produce clusters
Gently heat the coconut oil until melted in a pan with the honey cinnamon and salt.
In a separate bowl mix the oats, seeds and nuts. Add the melted coconut oil mixture into the centre and mix thoroughly. Now add the whisked egg white at this stage if using.
Spread the mixture on a large baking tray and cook in the middle of the oven at 150 degrees Centigrade for 30 minutes or until the mixture becomes a lovely golden colour.
Remove from the oven and allow to cool before adding the dried fruit. Put into an airtight container and use as required.
Delicious for breakfast with slices of banana, apple and orange with either Greek natural yogurt or a small amount of orange juice for a vegan alternative.