Mixed Nut, Seed and Coconut Granola
Adapted from the beautiful recipe from The Detox Kitchen Bible I’ve been experimenting with this granola in the Tawny Kitchen.
Shop bought Granolas are loaded with sugar, hydrogenated oils and general crap. With this in mind I wanted to create a delicious home made alternative where I was in charge of what went into my morning crunch.
Tasty, delicious and packed full of goodness.
400g porridge oats
1 tbsp runny honey
1 tbsp coconut oil
150ml almond milk
75g mixed nuts
30g pumpkin and sunflower seeds
1.5 tsp of cinnamon
1 tbsp desiccated coconut
1 tbsp banana chips
Heat the oven to 180C.
Place the oats in a mixing bowl and add the honey, oil and the almond milk and combine well with your hands; the oats should form small clusters. (this is great for those extra crunchy ones)
Spread out on a baking tray with parchment paper and place in the oven for 20 minutes.
10 minutes in on a separate baking tray add the nuts and bake for 5-8 minutes until the oats are lightly golden.
Remove from the oven and leave to cool.
Transfer the oats to a large bowl and add desiccated coconut, banana chips and cinnamon.
The granola will keep for up to 30 days in an airtight kilner jar.
This delicious snack is perfect to sprinkle over your greek yoghurt or pop in a smoothie for extra crunch.
Or if you’re me…just handfuls through the day!
If you want to find more amazing recipes like the one I used here check out The Detox Kitchen Bible for more.