Serves 2
I like to always have some granola in the pantry as it’s great for breakfast or as a snack on some yoghurt or on its own. Great as a topping for chia puddings too. You could even use it for a quick apple crumble (stew some apples with cinnamon, top with granola and bake it in the oven for about 10 minutes).
Ingredients
1 cup whole raw almonds
½ cup raw walnuts
¾ cup gluten-free rolled oats
½ cup raw buckwheat groats (or more oats)
⅔ cup chopped up mixed dried fruit (optional)
½ cup pumpkin seeds
¼ cup sunflower seeds
⅓ cup shredded unsweetened coconut
2 tsp cinnamon
¼ tsp sea salt
¼ cup pure maple syrup
¼ cup coconut oil, melted
2 tsp vanilla extract
Directions
Preheat the oven to 140C and line a baking tray with baking paper.
Place ½ cup of the almonds into a food processor and process until you get a fine meal. Set aside. Add the remaining almonds and the walnuts to the food processor and chop until fine but not ground. You can make it chunkier if you like.
Add the nut mixture to the almond meal and all other dry ingredients (except the fruit). In a separate bowl, mix the wet ingredients and then add those to the dry ones. Give it a good stir and then spread it out on the baking tray. Bake for about 20 minutes before rotating the tray and baking the granola for another 20 minutes or until it’s golden. Add the fruit about 10 minutes before the granola is done. You could also add it at the start, but I find that the fruit can burn easily, which is why I avoid it.
When you take it out of the oven, resist the temptation to immediately try some as you want it to cool down completely so that it can be broken into chunks. This can be stored in a jar for about 3-4 weeks or in the freezer for a while longer.
(Adapted from The Oh She Glows cookbook)