I am not much of a morning person and so a weekday breakfast tends to be a rather hurried affair, culminating in me munching something at my desk. The beauty of a homemade granola is that you can pull a breakfast pot together in no time but you are getting lots of goodness on the go if you combine it with some Greek yoghurt and a handful of delicious fruit.
You can also tweak the recipe to your heart’s delight; how about some dried cherries, or adding some cacoa powder with the cinnamon and ginger? Freeze dried berries for a summer feel or even infusing some herbs in the coconut oil for something really adventurous?
Yes, I know you can pick up granola from most shops but many are full of sugar and fat. This recipe honestly takes less than 10 minutes to prepare and you can have something perfectly suited to you. What’s not to love?
- 180g rolled oats, jumbo ideally
- 125g nuts, roughly chopped
- 75g seeds, I used pumpkin and sunflower
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Zest of 1 large orange
- 2-3 tbsp maple syrup or honey
- 2 tbsp coconut oil
- 1/2 tsp vanilla or almond extract
- Large pinch of sea salt
- 110g dried fruit, chopped into small pieces
- 50g crystallized ginger, chopped into small pieces (optional)
- Preheat the oven to 160 degrees Celsius.
- Place all the dry ingredients, apart from the dried fruit and crystallized ginger (if you are using it) in a large bowl.
- Melt the coconut oil in a pan with the maple syrup/honey, cinnamon, ground ginger, orange zest and vanilla/almond extract until warm.
- Combine the contents of the saucepan with the dry ingredients and stir thoroughly until everything is coated in the spiced oil.
- Spread the mixture thinly on a baking tray and bake for 25-30 minutes until lightly golden brown.
- Add the dried fruit and crystallized ginger to the baked mixture and let it cool.
- Once cooled, store in an airtight container and enjoy!