My homemade granola recipe follows below…

A granola bowl is my favourite way to start the day, as it sets me up perfectly for my commute to work and a busy day ahead. I mix it up with yoghurt, berries and flaxseed. This is my every day version and it contains protein, fats and carbs in the right amounts to power through the morning. If I’m in a hurry, or I know I will be, then I prepare it in a Tupperware box to take on the train. Breakfast is the most important meal of the day, so flexibility is key.

I used to eat store-bought granola for a while from the gluten-free section in the supermarkets. It’s a great way to kick start a gluten-free diet, or for travelling, as long as you’re aware of what actually goes into making the granola. I always check the ingredients. I identified three good choices with very low sugar and stuck to these. When I studied abroad, I used to pack these in my suitcase as options were pretty limited at that time.

But as time went on, I just needed something more – so I started to make my own homemade granola. I love making it myself because then I know exactly what is going into it and I can get the balance that I want to achieve. Since that day, there’s just no going back.

It’s jam packed with lots of goodness in the nuts and seeds, so it’s always a great start to the day. I make my classic granola with oats which are high in fibre and a rich source of magnesium and iron.

As I’m often limited for time, I prepare a batch on the weekend, usually a Sunday, and pop it in a glass jar where it keeps well for over a week. I just make enough for one week so that it’s as fresh as possible.

If I’m honest, I got into the habit of estimating the amounts as I make this granola so often – and I make it in a large ceramic pan on the hob.

I often make other versions which I would love to share on my blog.

Hope you enjoy this recipe xx

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My classic granola       

(Makes 8-10 servings)

3 cups gluten free oats

2 tbsp coconut oil

2 heaped tsp organic raw honey (optional)

Cinnamon

Sunflower seeds

Dessicated coconut

Chopped almonds

Hazelnuts

Pumpkin seeds

Cacao nibs

Sultanas

Flaxseed

 

Method

Cooking time: ~ 10 minutes

What you’ll need: a large frying pan, a spatula and a large glass jar.

1. Add the coconut oil and honey to a large frying pan on a medium heat. Once the coconut oil and honey have melted, mix them together and add the oats.
2. Mix the oats well and start adding the sunflower seeds and desiccated coconut.
3. Add the chopped almonds, hazelnuts, pumpkin seeds, cacao nibs and sultanas.
4. Sprinkle some cinnamon and flaxseed over the mixture, and stir through.
5. Mix everything together well and keep turning the mixture every minute or so to get an even coverage.
6. When the granola is ready, let it cool down before adding it to the glass jar.

Alternatively, you can make the granola in a Pyrex/ceramic dish in the oven at 150 degrees Celsius for 30 minutes, turning the mixture twice while cooking.

If you have an Aga, don’t forget to check how the granola is cooking 😉

The granola will keep nice and fresh in the glass jar for two weeks.

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