herald

Sunday 20 August 2017

Week 7: David's recipe of the week: Homemade granola

This tasty granola will keep you going in the mornings

Ingredients per person

200g of organic rolled oats

50g of puffed (boiled and cooled) quinoa

40g Stevia (optional, alternative to sugar)

3 tablespoons of coconut oil (melted to liquid)

2 tablespoons of unsweetened desiccated coconut or coconut shavings

2 tablespoons of dried cranberries and/or dried blueberries, goji berries, raspberries etc.

2 tablespoons of flaked almonds

2 tablespoons of nuts (rough chopped) – I recommend cashews and walnuts

2 tablespoons of pumpkin seeds, sesame seeds and linseed

1 teaspoon of cinnamon

*You can alter the nuts and seeds to your fancy

 

Method

1. Preheat your oven to 150C. Line a baking sheet with parchment paper

2. In a large bowl combine the oats, puffed quinoa, Stevia, cinnamon and sea salt

3. In a small pot melt the coconut oil to a liquid state. Pour the coconut oil over the oats and mix well

4. Spread out the mixture evenly, in one layer, on to the lined baking sheet

5. Bake in oven, stirring and turning the mixture every 10 minutes to keep it from burning

6. After 30 minutes add the coconut, nuts and seeds (if you add them earlier they will burn)

7. Bake for an additional 10-15 minutes. When your granola sounds crispy to bite, it’s done.

8. Remove from the oven, scatter in the dried berries. Let it rest for about 15 minutes. Do not stir

9. While resting, the granola will have a chance to stick together and clump up

10. When completely cool, store your granola in an airtight container or in a Ziploc bag in the freezer (if it won’t be used within a

week)

11. Enjoy this granola with some Greek yogurt and if desired some fresh fruit for topping

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