You'll have your home smelling fabulous in no time but making your very own crunchy granola. Home made granola is not only delicious and nutritous but you control how much sweetener is used to make it low sugar. Sprinkle it on your yoghurt or add to the top of your chia pudding. It's also a delicous snack on the go!
This recipe - adapted from The Health Chef.
200 g (2 cups / 7 oz ) rolled oats or raw buckwheat if gluten free
200 g raw almonds
100 g pumpkin seeds
1 teaspoon ground cinnamon (great for sugar cravings)
zest from 1 orange (I used 4 x drops of food grade organic orange essential oil)
1 teaspoon vanilla bean paste
50 g (approx 2 x generous tablespoons) raw honey or pure maple syrup (or you can use rice malt syrup!)
1/4 cup organic shredded coconut
70 g (2 1/2 oz) dried cranberries or raisins / muscatels (I used sultanas)
70 g (2 1/2 oz) organic dried apricots, sliced
Preheat the oven to 120°C (250°F).
Combine oats or buckwheat if using + the almonds, pumpkin seed, cinnamon + orange zest / oil.
Warm the honey and vanilla until a pouring consistency is achieved
Pour into the dry ingredients and mix through well until honey/maple syrup coats the mixture
Line 2 large baking trays with non-bleached baking paper OR replace with silicon baking wraps (they also double as a plastic wrap replacement!)
Divide the granola onto the lined trays and spread the mix out very thinly and evenly over one layer - make sure you don't pack it in too high as it won't cook through and crunch
Toast the muesli for about 45mins or until the grains and nuts get a lovely golden colour.
Remove and then add the dried fruit and shredded coconut.
Mix well before returning to the oven for a further 15mins.
Make sure not to overcook (ie burn!). It's best to check the muesli during the toasting time and give it a light mix.
Cool on the trays until they crunch.
Store in a sealed container or a glass jar.