Granola is my all-time favourite breakfast option. I’ve always been a cereal girl at heart and some days I will have it for breakfast, lunch and dinner.
This recipe can easily be changed up to suit your taste. I usually add in whatever’s in the pantry; feel free to change the nuts and fruits to whatever you desire.
3 cups of rolled oats
1 cup almonds
1 cup seeds (I used pumpkin)
1 tbs flaxmeal
2 tsp cinnamon
Zest of one orange
Juice of ¼ of an orange
½ teaspoon vanilla extract
1 tsp coconut oil
1/3 cup maple syrup or honey
1/3 cup dates (I used pitted and just plumped them up in some water and drained them) chopped
1/3 cup apricots chopped
Step 1: Preheat oven to 130 degrees (Fan Forced) and line two baking trays with baking paper. Combine oats, almonds, seeds, flaxmeal, cinnamon and juice and zest of orange in a bowl.
Step 2: Warm the maple syrup/honey, coconut oil and extract (either on the stove or in the microwave) and stir into dry ingredients, making sure to coat all ingredients.
Step 3: Spread the granola across two baking trays, making sure to position evenly to avoid burning. Cook in the oven for 1 hour or until golden brown. It’s important to regularly toss the granola to avoid big clumps (I tend to do it every 15 minutes or so).
Step 4: Once cooked, stir through dried fruits and allow to cool before storing in a jar. Granola will remain fresh for 2 weeks if stored correctly (ours never last that long—we tend to fill our bowls to the fullest when it comes to granola).
Serving suggestion: Of course this granola goes absolutely superbly with the usual Greek yoghurt and fresh fruit, but one of my favourite ways to eat it is on some banana ice cream (1 frozen banana blended with milk).