superfood granola

Supermarket granola is very convenient, pop it in the trolley and its ready to be devoured with your fave yoghurt. BUT almost all store bought granolas are full of sugar (and other additives), which if eaten in the morning (which is when the majority of people eat it for their breakfast), can lead to a sugar crashes, mood swings and feeling hungry again not long after eating it. So, I always recommend to my clients who are granola lovers, to make a big batch themselves every couple of weeks as its healthier for them, more satiating and will balance blood sugars better because of the amount of nuts and seeds.

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ingredients

DRY INGREDIENTS

1/2 cup Gluten-free rolled oats

1/2 cup Unsweetened coconut flakes

1/2 cup Raw almonds, chopped

1/2 cup Raw pecan halves

1/2 cup Raw cashews chopped

1/3 cup Whole flax seeds/chia seeds

1/3 cup Pumpkin seeds

1/4 tsp Sea salt

3 tbsp Coconut oil

1/3 cup Maple syrup

1 tsp Pure vanilla extract

method

1. Preheat oven to 180 C 2. Combine oats, almonds, pecans & coconut flakes in a large bowl.

2. Mix the coconut oil, maple syrup, coconut sugar, and salt in a small saucepan.

3. Over medium heat, whisk for 2-3 min till smooth and the sugar has melted

4. Add the vanilla and whisk.

5. Pour the hot mixture over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated.

6. On a baking tray lined with greaseproof paper, spread the mixture into an even layer that is at least an inch thick. Compress the ingredients to form a “cake”.

7. Bake for 20 minutes, then remove from oven and mix in the chia/flax & pumpkin seeds. 8. Compress again and bake for another 10 minutes or until golden. Be careful that it doesn’t burn

9. Remove from the oven and let it cool completely before breaking it up. 10. Break into clumps and store in an air-tight container at room temperature for two weeks or in the freezer for up to 1 month.