Taking a slightly healthier stance on granola, this grain-free granola recipe swaps oats for nuts and seeds to make a wholesome, hearty breakfast that’s perfect for winter – and full of nutrients. Chopped nuts and seeds are combined with coconut, cinnamon and maple syrup (swap for Manuka honey as an alternative) before being baked in the oven for 30 minutes and lasting up to a month. Discover the recipe below that creates two litres’ worth, as created by Sarah at My New Roots.
275g raw nuts (such as almonds and hazelnuts)
250g raw, shelled sunflower seeds
80g unsweetened desiccated coconut
60g large flaked coconut
3 tbsp. chia seeds
1 tbsp. ground cinnamon
¾ tsp. fine sea salt
80ml coconut oil, melted
80ml maple syrup (or Manuka honey)
1 tsp. vanilla extract (optional)
1. Preheat oven to 150°C. Line two rimmed baking sheets with baking paper.
2. Add the nuts to your food processor to roughly chop. Add sunflower seeds to chop, until all nuts and seeds are about the same size. Alternatively, do this by hand.
3. Place chopped nuts and seeds in a large mixing bowl. Combine the coconut, chia seeds, cinnamon, and salt. Pour in the coconut oil, maple syrup and vanilla extract. Mix well to coat. Divide the mixture in half and spread out evenly onto the lined baking sheets.
4. Bake for 30-35 minutes, stirring a couple times from the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up outside the oven as it cools.
5. Store fully-cooled granola in an airtight glass container at room temperature for up to one month.
Words by Angharad Jones. Images and recipe courtesy of My New Roots