
We asked our volunteers for their favourite homemade granola recipes and here are a few of their suggestions. You can adapt to suit your taste by choosing gluten free oats, swapping in your favourite fruits, nuts and seeds, or adding a touch of ground cinnamon or ginger - you choose! Enjoy with milk, or serve with yoghurt and fresh fruit. Delicious!
Helen’s Recipe (suggested by a Green Gram customer!)
Ingredients
2 tbsp/30g coconut oil
2-2.5 tbsp maple syrup
250g Green Gram muesli base (contains just barley, oat and wheat flakes)
Method
Preheat oven to 180C/160C fan/GM4
Melt the coconut oil, then stir in the maple syrup
Gradually add the muesli base until it is evenly coated with the oil mix
Spread onto two baking trays in a thin layer
Cook for 20 minutes, turning every 5 minutes and keeping an eye that it doesn’t burn!
Remove from the oven and allow to cool
Once cooled, add your preferred selection of fruit, nuts and seeds and enjoy! My favourite things to add are pumpkin seeds, coconut chips, flaked almonds and jumbo raisins. I like using maple syrup because not only does it give sweetness, it also contains antioxidants and is anti-inflammatory.
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Carrie’s Recipe (from The Minimalist Baker)
Ingredients
3 cups jumbo oats
1/2 cup coconut flakes
1 cup almonds
1 cup pecans
1/4 cup raisins
3 tbsp sugar
1/4 tsp salt
1/2 tbsp ground cinnamon
1 tbsp cocoa powder
1/4 cup coconut oil
1/2 cup honey, maple or agave syrup
1 tsp vanilla extract
Method
Preheat oven to 170C/150C fan/GM3
Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, and nuts together in a large bowl
In a small saucepan over medium low heat, warm the coconut oil, honey and vanilla extract, pour over the dry ingredients and mix well
Spread the mixture evenly onto a baking sheet (may take two batches- or more if increasing batch size) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly
Add the raisins to the baking sheet in the last few minutes of cooking, so they don't get hard
Once the granola is visibly browned (about 23 minutes for me), remove from the oven and scoop into a bowl to let it cool
Place in an airtight container and store for a few weeks.
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Diane’s Recipe (from Fearne Cotton’s Cook Happy, Cook Healthy)
Ingredients
400g jumbo oats
120g pumpkin seeds
40g chia seeds
80g desiccated coconut
120ml maple syrup
1 tbsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
4 tbsp coconut oil, melted
80g pecans
4 tbsp goji berries
Method
Preheat oven to 180C/160C fan/GM4 and line 2 trays with baking parchment
Mix everything except the pecans and goji berries in a large bowl until well coated in oil
Spread onto the trays and bake for 10 minutes, then add the pecans and stir before baking for a further 5-10 minutes until lightly browned
Remove from the oven, stir in the goji berries and leave to cool completely
Store in an airtight container for up to 2 weeks.
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