breakfast

Making Granola Sunshine

March 15, 2015

Making Granola is like making sunshine, the smell of it wafting through the house as it toasts and the taste of freshly made granola is divine to say the least. I add dried, fresh or preserved fruit at serving time, with milk and a dollop of greek yoghurt – sunshine in a bowl.

I use coconut sugar to get a lovely caramel flavour and a good NZ honey, this time I used a rewarewa flavour. The pure vanilla is a must, it really makes a difference.

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GRANOLA RECIPE:

2 cups of wholegrain rolled oats
1 ½ cup of mixed nuts, chopped (I’ve used almonds, walnuts and hazelnuts in this batch)
½ cup of sunflower seeds½ cup of pumpkin seeds
¾ cup of coconut chips
½ cup of flax seed
2 tablespoons of butter
1 tablespoon of coconut sugar
1 tablespoon of raw honey
1 vanilla pod, scraped
¼ teaspoon of salt
½ teaspoon of cinnamon

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GRANOLA METHOD:

Preheat your oven to 140 degrees celsius.

In a small saucepan gently melt the butter, honey and coconut sugar. Stir in the vanilla. In a large bowl mix together all the dry ingredients then stir through the melted butter mixture to evenly coat. Add the salt and cinnamon and mix well.

Line a large baking tray with baking paper and spread your granola mix out evenly across it.

Toast for 15 minutes – use a timer as it can very easily burn and check after ten minutes. Remove from the oven, cool and store in a large jar.

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