This granola is a finer, much lighter granola than the chunky ones you find in the shops and somewhat different from my quinoa granola. It's a mixture of healthy, wholesome ingredients that once baked turn golden, crispy and make a delicious breakfast.
It's baked in coconut oil and sunflower oil which gives the granola a nutty undertone along with warming spices and a little orange juice and vanilla.
I added dates and coconut to mine but you could add whatever you wanted to yours- banana chips, chocolate, a mixture of dried fruit and nuts or even stir in some mashed banana, almond butter or nutella?
The added flaxseed provides essential vitamin D and nutrients.
2 heaped tbsp Linwoods flaxseed with biocultures and vitamin D
100g desiccated coconut
3tbsp sunflower oil
2 big tbsp coconut oil
3tbsp agave syrup
1tbsp melted butter
3/4 tsp nutmeg
1/2 tsp salt
1tbsp soft brown sugar
3tbsp orange juice
Preheat your oven to 160 degrees C.
Measure out the oats and coconut into a large mixing bowl. Finely chop the dates and add to the bowl along with the salt and brown sugar.
Add in the flaxseed and spices and mix thoroughly.
In a small saucepan, melt together the sunflower oil, coconut oil, butter, agave syrup, vanilla and orange juice over a low heat until combined.
Pour the liquid mixture over the dry ingredients and mix together until all the dry ingredients are coated.
Pour the granola mixture out onto a baking tray and spread evenly.
Bake in the preheated oven for around 25 minutes until crispy and golden brown. Make sure to stir the granola with a spatula every 5-10 minutes in order to make sure it bakes evenly.
Once baked, remove from the oven and store in an air-tight jar.
Serve with cold natural yoghurt, fresh fruit and a drizzling of honey.
A delicious start to any morning.
Eddie was very intiruged as to what I was doing...
And then started licking his lips when he saw that food was involved!