Homemade Granola
This homemade granola is a fantastic choice if you’re a cereal person. Finding cereal free from added sugars and preservatives can be difficult, so making your own is a recommended option and actually very easy once you find all the ingredients! It allows you to be creative and blend nutrient-rich nuts and seeds packed with essential fatty acids and proteins.
Make sure to store your granola in an airtight glass container, away from direct light, to minimize oxidation. I like to add a little bee pollen and some blueberries when serving.
Ingredients
1 cup almonds, roughly chopped
1 cup pecans, roughly chopped
1⁄2 cup macadamias, cut in half
1⁄4 cup hazelnuts, cut in half
1⁄4 cup linseeds
2 cups rolled oats (I use gluten-free oats)
2 pinches of salt
3 heaped tbsp tahini
2 tsp honey or maple syrup
2 tbsp coconut milk or milk of your choice
4 tbsp coconut oil, melted
1 cup coconut flakes coconut yogurt or regular yogurt, to serve
Directions
To prepare the granola, preheat the oven to 180°C/350°F. Then, line a baking tray with parchment paper.
Combine the nuts, linseeds, oats, and salt in a bowl. Set aside the coconut flakes to add after baking.
Mix the tahini, maple syrup, coconut milk, and coconut oil in another bowl. Combine the wet and dry ingredients, adjusting the sweetness with honey if desired. Make sure the mixture is moist. If it's too dry, add more coconut oil.
Spread the mixture evenly on the prepared baking tray and bake for 18-25 minutes. Check for dryness and add more coconut oil, honey, or maple syrup as needed. Stir and bake for another 5 minutes.
After baking, remove the tray from the oven and let it cool. Stir in the coconut flakes and serve with yogurt or milk.
Store your granola in an airtight container for 7-10 days.
