Wednesday, January 22, 2014

A Recipe For Home Made Granola

Clockwise from top left: rye flakes, oats, coconut, poppy seeds, sunflower seeds and almonds

Breakfast is by far my favourite meal. Sometimes I go to bed at night feeling excited because soon it will be time for breakfast again! I'm not even joking. Obviously we all know by now that breakfast is the most important meal of the day - it stabilises your blood sugar levels (giving you energy and making you less susceptible to a mid morning Love Bar disaster), gives you energy for the morning ahead and kick starts your metabolism. So now that we're all on board the breakfast train, why not make your breakfast work that little bit harder? Pack it full of organic goodness and make it the best it can be.

Way back in October 2012 I shared a recipe for my version of Cranks home made breakfast cereal - a hearty, wholesome powerhouse of oats, seeds and nuts which you can whip up in less than an hour. I've made this cereal every few weeks or so ever since and have gradually honed and toned the recipe to my liking so I thought it was about time I shared this new and improved recipe - breakfast cereal v 2.0!

This granola isn't overly sweet - I prefer to add extra sweetness (usually in the form of honey) on a day by day basis depending on how I'm feeling and what extra fruit or yogurt goodness I'm adding. I'll be sharing some of my favourite combinations on the blog over the next few weeks. In the meantime I would love to know, what is your favourite breakfast? Are you a green juice macho man or a pancakes with extra streaky bacon girl? Tell me in the comments!

Home made granola with yogurt, chopped apple and toasted almond flakes.

400g Rolled oats
100g Rye flakes
100g Sunflower seeds (hulled)
100g Almonds
100g Dessicated coconut
50g Poppy seeds
100g raisins
100g saltanas
2 tbsp coconut oil
1 tbsp honey
1 tsp vanilla essence
Pinch of sea salt
250ml of warm water

Preheat the oven to 160c (or 150c if it's a fan oven)

1. Combine the first six ingredients from the list in a large mixing bowl.

2. Pour about 250ml of hot water into a measuring jug and add the coconut oil, honey, vanilla essence and salt. Keep stirring until the coconut oil has dissolved.

3. Pour the liquid over the dry ingredients (I find it best to do this in two goes, stirring the mixture thoroughly in between). Mix well.

4. Divide the mixture between two roasting tins and bake until the mixture is a deep golden brown. I find this usually takes around 30 mins and I take the roasting tins out and stir the mixture every 8 minutes or so to prevent it burning (the almonds are particularly susceptible to this).

5. Allow the granola to cool in the tins and then transfer back to the mixing bowl. Stir in the raisins and saltanas then pour into an airtight jar. I find a big, 3 litre Le Parfait jar does the job perfectly (and looks pretty on the kitchen counter too!).

Storing the granola in something airtight will keep it fresh and crunchy for up to a month (though if you love your breakfasts as much as me it won't hang about that long!).

Rise and shine!

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