Everything Granola

Welcome to my kitchen!

Granola holds a special place in my heart, especially the homemade version my mum used to make during my childhood. As part of my eating disorder recovery, I've been reconnecting with my love of food, and a bowl of this granola is one of my favorite ways to do that.

This recipe not only brings back fond memories but also serves as a versatile and delicious option for breakfast or a snack. I love enjoying it with yoghurt, a mix of yoghurt and milk, or topped with some fresh or frozen berries. Sometimes, when I'm feeling extra energetic, I'll even whip up a batch of bircher muesli or some granola cookies.

So let's get started!

Makes: just over 1 kg -Prep time: 10 min -Cook time: 20 minutes - Serves: 30

Equipment

Large rimmed baking tray

Large bowl

Small microwave safe bowl

Large storage container or ziplock

Kitchen scale

Ingredients

• 4 c (360 g) rolled oats / old fashioned oats
• 2 c (2/3 c each) pecans, walnuts, almonds - roughly chopped
• 2 c (1/2 c each) dried apple, apricots - roughly chopped, and sultanas and cranberries
• 1/2 c (56 g) pumpkin seeds
• 1/2 c (60 g) sunflower seeds
• 1/2 c (120 g) coconut oil
• 1/2 c (180 g) honey or maple syrup (just be mindful that maple will burn quickly!)
• 3 tsp ground cinnamon
• 1 tsp salt (I use Himalayan)
• 1 tsp vanilla extract
• 1 (170 g) block of dark chocolate - roughly chopped
• 
  

Method

Preheat your oven to 175°C (350°F). Line a large, rimmed baking tray with baking paper.

In a large mixing bowl, combine 360 g rolled oats, 3 tsp cinnamon, 1 tsp salt, 2 C chopped nuts, 56 g of pumpkin seeds, and 60 g of sunflower seeds. In a small microwave safe bowl, mix together 120 g of coconut oil, 180g honey or maple syrup, and 1 tsp vanilla extract. Microwave for 30 seconds to warm the honey and liquefy the coconut oil. Pour half of the oil and honey mixture over the oats mixture. Stir well to ensure everything is evenly coated. Add the remaining oil and honey mixture and mix again thoroughly.

Spread the mixture evenly onto the prepared baking tray. Bake for 18-20 minutes, stirring halfway through, until the granola is golden brown. Once baked, let the granola cool completely. After cooling, add 2 C dried fruit and 170g of chopped dark chocolate. Transfer the granola to a large Ziplock bag or airtight container for storage.

Serving Suggestions:

Enjoy your homemade granola with yogurt, milk, or as a crunchy snack on its own.
It can be stored at room temperature for 1-2 weeks or frozen for up to 3 months. Make sure to let it warm to room temperature before serving.

Addition Ideas

(I haven't tried these, but let me know if you do!)

1 c quinoa - added at step 2

1 c amaranth - added at step 2

1 c coconut flakes (not desiccated) - added at step 2

1/2 c hemp hearts - added at step 6

1/2 c flaxmeal - added at step 6

Other nuts: Pistachios, Hazelnuts, Cashews, Macadamia or Brazil nuts - added at step 6

Other dried fruit: Blueberries, Cherries, Strawberries, Mango or Pineapple - added at step 6

Other spices: Nutmeg (1/2 tsp), Ground Ginger (1 tsp), Cardamom (1/2 tsp), Cloves (1/4 -1/2 tsp) - added at step 2

I hope you enjoy it as much as I do, and if you give it a try, let me know how it turns out! Your feedback means the world to me. Happy granola-making!

Much love,