Tuesday, 20 May 2014


This granola is too damn good. I keep it in a jar in my cupboard but it's dangerous. I keep dipping into it for 'only a spoonful.' For this reason I don't make it too often, but when I do it is delicious! You can flavour it however you like, so I've left additions out of the recipe. Just add cinnamon for a warming winter flavour or cacao for something a little more special. My nutritionist has a similar recipe that adds vanilla and orange zest! Yum! 


Prep time: 5 mins
Cook time: 30 mins
Total time: 30 mins (plus overnight for soaking)


Any nuts you have, for example:
4 oz Hazelnuts
4 oz Almonds
4 oz Walnuts
4 oz Cashews
4 oz mixed seeds


Place all ingredients in a large bowl and cover with water. Leave to soak in the fridge overnight.
In the morning, drain, rinse and place the mixture evenly onto a lined baking tray and place in the middle of the oven on a180ÂșC heat. Check the nuts often so they don't burn, but dry out and become nicely toasted. Keep moving them around with a fork every ten mins or so. You could add a little coconut oil for roasting.
When they are ready (about 30mins in my oven) place in a food processor and pulse until they are a chunky texture.
Allow to cool or eat warm! They will crisp up as they cool.
Store in a large jar.

Top thick coconut cream with granola and blueberries for a delicious breakfast or occasional treat! 

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