Super Seed and Fruit Granola

MY FAVOURITE GRANOLA

If you have followed The Happy Oat for a while, you will know that breakfast is my favourite meal of the day! I have always loved granola, but stopped eating it for a while when I realised how much sugar content and added preservatives the shop bought granola have. Even when I looked for the 'healthier' granola, with no added sugar, the price was always at least double! Does this sound familiar? This is what lead me to starting to make my own granola.

This recipe is completely plant based, which means it is suitable for almost all dietary requirements. If you have a gluten intolerance - simply swap the oats for gluten free oats. Oats are an incredibly nutritious food and have a high fibre and protein content compared to other grains, meaning you are kept fuller for longer, as well as maintaining bowel health, lowering cholesterol and controlling blood sugar levels [

1

]. There is also a high variety of seeds in this granola, making it high in omega 3, which has a multitude of benefits, including promoting brain health and reducing heart disease [

2

]. Finally, this granola contains only natural sweetness sources, coming from the maple syrup, sultanas and dates.

Granola is such a versatile food that you can use with so many things. For example, granola and milk or yogurt, use it to top smoothie bowls, as a dry snack or even... as a fruit crumble topping!

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Makes: approx. 1kg. Prep and Cooking Time: 1 hour

INGREDIENTS

• 400g jumbo oats

• 90g coconut oil

• 125ml (or half a cup) maple syrup

• 1 tsp vanilla extract

• 4 tsp ground cinnamon

• 70g sunflower seeds

• 50g pumpkin seeds

• 3 tbsp chia seeds

• 2 tbsp milled linseed

• 50g coconut chips

• 70g sultanas

• 50g chopped dates

METHOD

1. Preheat the oven to 160C and line a baking tray with baking parchment paper.

2. In a bowl, mix together the jumbo oats, sunflower seeds, pumpkin seeds, chia seeds and linseed.

3. Over a low-medium heat, melt the coconut oil in a pot and mix in the maple syrup, vanilla extract and cinnamon.

4. Pour the oil and syrup mixture over the dry ingredients then spread over (remember - apart from the coconut chips or fruit).

5. Spread the mixture evenly across the baking tray and bake for about 45 minutes, stirring every 10 minutes, until the mixture is golden brown. Add the coconut chips for the last 10 minutes (TIP - Otherwise they will burn).

6. Remove the tray from the oven and leave to cool. When the granola is at room temperature, mix in the sultanas and dates to the mixture at this point. Store in an airtight container for up to 2-3 weeks (TIP - If the granola is not completely cooled prior to storing, it will start going soggy really quickly, so ensure it is at room temperature).

TIP - Mix up the seeds for different nuts or the try alternative dried fruits. I love to have this granola with Greek yogurt or hazelnut milk

Happy Baking!

Ruth xxx