I’ve been working on my granola for a while to make sure I post the best possible version and this version I’m absolutely happy with. Growing up my breakfast and afterschool snack was yogurt with granola and strawberries and while at uni it got even worse it passed as breakfast/lunch and sometimes even dinner. When I started going paleo and stopped eating yogurt I naturally also stopped eating granola, but in the past few years there are so many dairy and lactose free options when it comes to yogurt that finding the right granola suddenly became important again.
As with most other stuff I prefer making my own because I control exactly what I put in it and can adjust every time based on what I feel like having. The recipe below is my standard granola recipe that has a lot of room to play around with. It asks for 2½ cup of mixed nuts and how you fill that in is completely up to you, my personal favorite is 1 cup of almonds, 1 cup of pecans and ½ cup of cashews. Once it’s cooled down from the oven, you could also add dried fruits or dark chocolate chips to it. As you can see the possibilities are endless. Let me know how you get creative with your granola below in the comments.
- 2½ cup mixed nuts roughly chopped
- ½ cup sunflower seeds
- ¼ cup pumpkin seeds
- ½ cup hemp seeds
- 2 tbsp coconut oil melted
- ¼ cup honey
- 1 tsp vanilla
- pinch salt
- 1 cup coconut chips
- Preheat oven to 160°C.
- Place parchment paper on a baking tray and mix all chopped nuts and seeds together.
- Mix vanilla extract and salt with melted coconut oil and pour over nuts and mix to cover all nuts and seeds with mixture.
- Drizzle honey over nuts and they will slightly clump together. Spread out evenly on the bake tray.
- Place in the oven for the first 10 minutes.
- Remove from the oven and add the coconut chips, mix and put back in the oven for another 10 minutes.
- Remove from oven and let it cool down completely.
- The honey will have dried and clumped some nuts and seeds together, break of into bite size and save in a jar.