Who doesn't love granola? I am a self proclaimed granola connoisseur and have tried pretty much every 'healthy' granola that you can buy, but I have never got my head around why some are so expensive and could never justify buying granola regularly when I had most of the ingredients in my cupboards at home.
Making your own granola is super easy and you can get really creative with flavours once you have nailed the base.
Many of the ingredients I have included below can be interchanged with whatever nut or seed you like, or what you have in your own cupboards (we are in lockdown after all!) or can be removed completely, however you just need to ensure you are adjusting your oat and sweetener ratio. I would recommend taste testing the mixture as you go if you are doing this.
Whilst recipes are here to be followed, let this be your guide, have fun experimenting!
400g jumbo or rolled oats (gluten free if you prefer)
3 tbsp chia seeds
6 tbsp coconut oil (melted)
160ml maple syrup - * this can be substituted for any liquid sweetener you have available or like to use such as honey/brown rice syrup/agave (be mindful as Agave can be a lot sweeter than maple syrup) **160ml is just a guide, it depends how sweet your tooth is so keep testing as your mixing!
60g cashews (chopped)
30g hazlenuts or almonds (chopped)
70g sunflower seeds
50g pumpkin seeds
40g brazil nuts (chopped)
70g goji berries
50g unsweetened coconut chips
2 tbsps flaxseeds (you can also use ground flax seeds if you have these)
2 tbsp of psyllium powder or ground chia seeds (helps form clusters)
3 tbsp of hemp seeds for more protein content
*If you don't have some of the nuts or seeds available then you can leave some out and slightly reduce the oat content to provide your ideal oat to nut content!
**This granola recipe is a guide. You can play with removing some ingredients to suit what you have available and to your taste, just make sure you also amend the oat content
Preheat the oven to 140c, fan setting.
Line a baking tray with baking parchment (you want to be able to spread out the mixture across the tray, making sure the mix isn't sitting too thickly in the tray)
Slowly melt the coconut oil and maple syrup together
Mix the rest of the ingredients in a big bowl and pour in the oil and syrup mixture
Spread the mixture evenly over the lined tray and bake for about 30-45 minutes, turning the mix every 10 minutes or so.
Allow to cool before storing in a mason jar or air tight container
The granola base is a great place to start but I like to have a bit more of a kick to my breakfast so below I have given you my two favourite granola flavours. I often make both at the same time by making the base and splitting the mixture into two mixing bowls and baking individually. Both of these contain ginger which is a great kick in the mornings to wake up your senses and is great for immune system support and as an anti-inflammatory, a detoxifier and keeps your tummy happy.
HEART OPENING + ENERGISING: CACAO, MACA + GINGER
+ 1-2 tbsp ground cinnamon
+ 3 tbsp cacao powder
+ 1++ tbsp ginger powder (I like mine with a real kick so I often go up to 3 or 4 tbsp but you can taste test as you go along!)
+ 1tbsp maca powder
IMMUNE SUPPORTING: TURMERIC CHAI SPICED
+ 1-2 tbsp ground cinnamon
+ 2 tbsp turmeric powder
+ 1+ tbsp ginger powder (I like mine with a real kick so I often go up to 3 or 4 tbsp but you can taste test as you go along!)
+ 1 tsp cardamon powder
+ ½ tsp ground nutmeg
+ ½ tsp ground cloves
Both of these accompany a plain coconut or greek yogurt very very well, alternatively its great topped with nut milk of milk of your choice, as a topping on a smoothie bowl or just straight up out the jar (my favourite way)!
Have fun creating - if you don't have some of the ingredients then that's ok, just add what you have and get creative, don't be afraid!
The granola should last in airtight mason jars for at least one month, but I doubt it will last that long!