Toasted Granola
Homemade granola is one of those things that seems like it should be complicated but really isn’t. Oats, almonds, pepitas and coconut all toasted together with maple syrup and coconut oil until it’s properly golden and clustered.
The shredded coconut goes in right at the end rather than the start, since it toasts a lot faster than everything else and will burn if it’s in there the whole time. Same goes for the cranberries — they only go in once everything’s fully cooled.
Keep it in a jar on the bench for up to two weeks. Great with yoghurt, milk, or just eaten straight out of the jar by the handful.
Toasted Granola
GRANOLA · BREAKFAST · EASY
Better Than Anything Store-Bought
Most shop-bought granola is either bland or loaded with sugar. This one's properly toasted and clustered, with a lot more almonds and pepitas than you'll ever find in a store bag.
It keeps for two weeks in a jar, so a single batch sets you up with breakfasts and snacks for a couple of weeks without much effort at all.
It's naturally dairy free too, since the sweetness comes from maple syrup and the fat from coconut oil rather than butter, so it works for a lot more people at the breakfast table.
Toasted Granola
Ingredients
- 375 g Rolled Oats
- 135 g Whole Almonds Chopped
- 65 g Pepitas
- 6 g Ground Cinnamon
- 5 g Sea Salt Flakes
- 115 g Coconut Oil Melted
- 80 ml Maple Syrup
- 7 g Vanilla Extract
- 45 g Shredded Coconut
- 70 g Dried Cranberries
- Whipped Cream Optional
- Mixed Berries Optional
Method
- Preheat oven to 180°C (350°F).
- Place the rolled oats, chopped almonds, pepitas, ground cinnamon and sea salt flakes into a mixing bowl and combine.
- Add the melted coconut oil, maple syrup and vanilla extract. Stir to combine and coat well.
- Pour the mixture onto a baking tray lined with parchment paper, spread out evenly, and bake for 10 minutes. Remove and mix well. Place back into the oven for another 10 minutes and remove.
- Add the shredded coconut, mix to combine, and bake for a further 7 minutes to toast the coconut. Remove and let cool for 30 minutes.
- Place the toasted granola into a clean bowl, add the dried cranberries, and mix to combine, transferring it to a glass jar with a tight lid. Store in a cool, dry space for up to 2 weeks. Dig in.
