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.
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
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.