Homemade granola is an easy way to boost your plant diversity.
Unlike many store-bought options, you know exactly what’s going into it. It’s packed with fibre-rich whole foods, simple to make and delicious!
Makes: Approximately 8–10 servings
Prep time: 10 minutes
Cook time: 35–45 minutes
Ingredients
Dry Ingredients
3 cups organic rolled oats
1 cup unsweetened coconut flakes
1 cup roasted, roughly chopped nuts and seeds (such as almonds, pecans, sunflower seeds and pumpkin seeds)
½ cup dried fruit, chopped if needed (such as figs, apricots, apple or saltanas)
1 teaspoon ground cinnamon, allspice or your favourite spice
1 large pinch of sea salt
Wet Ingredients
¼ cup honey, maple syrup, agave or rapadura syrup
⅓ cup melted butter or coconut oil
1½ teaspoons vanilla extract
Method
- Preheat the oven to 160°C and line a large baking tray with baking paper.
- In a large bowl, combine the oats, coconut flakes, chopped nuts and seeds, dried fruit, spice and salt.
- In a separate jug, whisk together the sweetener, melted butter or coconut oil, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
- Spread the mixture evenly over the prepared baking tray. Gently press it down with the back of a spoon if you prefer larger granola clusters.
- Bake for 45 minutes without stirring. Check the granola at 35 minutes to ensure it isn’t browning too quickly. Bake until golden and fragrant.
- Allow the granola to cool completely on the tray without disturbing it.
- Once completely cool, break into clusters and store in an airtight container.
Serving ideas:
Enjoy with yoghurt, milk, kefir, fresh fruit, or sprinkled over smoothie bowls for a nourishing breakfast or snack.
