Coconut, almond & honey granola

Autumnal Sundays… bliss! Like most people, the weekends are my excuse for a bit of a treat come breakfast time, and this nifty recipe gets things started on a high. Anyone who knows me knows how much I love a good granola. Whilst trying to stay mindful and start the day off on a positive note, I always reach for granola, yogurt, and fruit/seeds. It’s a satisfying combo and if you’re on the go, you can always take it with you. I’ll have those lazy days where a Pret granola or bircher pot is a damn good substitute, though, but there’s nothing better than making your own. I feel like granola has joined the health craze just like green smoothies, matcha tea and almond milk, but before this breakfast item became all the rave, I’d always experiment with ways make my own. There’s only pot involved and one oven tray, meaning minimal fuss and washing up. On an evening or weekend, you can whip a batch up in under 30 minutes and store the remainder in an airtight kilner jar for the next few days. Winner for those who like to meal prep!

You’d be surprised how many variations of this recipe you can make, from adding dried fruits and raw nuts, to things like nutmeg, flax seeds and even dark chocolate! I’ve gone for a classic combo here with dried coconut, flaked almonds and runny honey. I like a good chunky texture, which is the only main difference between this and a shop bought version as I find those way too crumbly, plus there’s a hint of vanilla extract which makes the whole thing smell incredible. Why not switch up your weekend routine and try this super quick granola? I best enjoy mine with chopped apple, cinnamon, and my favourite greek yogurt, but a natural or soya yogurt will work just as well.

Makes 1 large kilner jar | Method: 10 mins | Cooking: 20 mins

For the granola mix:

  • 100g softened unsalted butter
  • 250g rolled oats
  • 60g flaked almonds
  • 75g unsweetened desiccated coconut
  • 25g raisins or sultanas
  • 25g demerara sugar
  • 3 tbsp runny honey
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract or essence
  • Pinch of salt

To serve:

  • 1 small apple (preferred variety)
  • 1 small pot or three tbsp thick Greek yogurt (preferred variety)

Step one: Line a baking tray with greaseproof paper and pre-heat your oven to 220 degrees for 10 minutes while you prepare the granola mix.

Step two: Add the butter, sugar, vanilla and cinnamon to a large pot. Melt on a medium heat until evenly mixed.

Step three: Add the almonds, coconut and saltanas then slowly add the oats and finish with the salt. Mix until everything is well coated with the butter mixture.

Step four: You’ll want to turn off the heat at this stage and add the honey. Adding it at the end will stop it from melting too much and will allow the mixture to become sticky and pliable.

Step five: Whilst the mixture is still warm, take handfuls and begin to mould with your fingers. The idea is to take small chunks and scatter onto the baking tray. The bigger the chunks, the more texture you’ll have once baked.

Step six: Bake for 20 minutes in the centre of the oven. Once baked, cool for 10 minutes before eating and decanting into a jar. This will keep for 3 days.

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