This is such an easy recipe to add to your repertoire of homemade meals. This is the recipe I turn to when guests are coming to stay and if Sunday mornings allow. I love any meal that can take care of itself in the oven whilst allowing me extra time in bed on a Sunday morning, in between shouts from my children of course.
Store bought granola can often be laden with a ferocious amount of sugar or bulked out with items such as soy protein isolate which act as a filler.
While I’m mindful of portion sizes with this granola, it’s also a great source of essential fatty acids, fibre, magnesium and iron and will certainly be an easy switch for anyone looking to move from sugary breakfast cereals.
300g rolled oats
150g mixed seeds
3 handfuls of unsweetened coconut chips
100g of flaked almonds
5 tablespoons of olive oil
3 tablespoons of maple syrup
1 tsp of vanilla extract
1 tsp of cinnamon
3 cardamon pods crushed, seeds removed
Pinch of salt
Heat your oven to 150 degrees.
Combine oats, seeds, coconut chips and almonds in a bowl.
In a saucepan, gently warm the olive oil and maple syrup then add in the vanilla extract, cinnamon and seeds from the cardamom pods.
Combine all the ingredients and add to a baking tray making sure the dry mixture is fully coated. Add more oil if needed.
Cook the ingredients in the oven for half an hour, keeping a careful eye so as to avoid any of the ingredients catching.
Enjoy with yogurt and fresh berries. Keep in an airtight container, I have heard keeping it in the fridge keeps it crispier. Let me know if you’ve tried it!