Granola has fast become a favourite breakfast in this house. I’ve been making it each week for the last while and it is so popular it barely lasts more than a few days. I’ve been experimenting with different ingredients and this combination is our favourite. The best thing about granola is that it’s so versatile. If there’s something you love, add more in and if something you don’t like leave it out. Coconut, Chia Seeds, Sunflower Seeds and Almonds are all extras in this recipe. They can all be left out if desired. I like to keep it plain and simple so I can add different things each day and each of the boys can add their favourite toppings. You can top with any fresh or dried fruit, more nuts, seeds, milk or yogurt. Oscar likes to put a few spoons of the granola on top of his porridge, and Oran likes it with raisins and coconut yogurt. I like it with milk and fresh berries.
Delicious Homemade Granola. Dairy Free, Gluten Free
- 500 g Porridge Oats ([Use Gluten Free Porridge Oats if you need recipe to be gluten free])
- 50 g Sunflower Seeds
- 50 g Dessicated Coconut
- 50 g Flaked Almonds
- 25 g Chia Seeds
- 2 tbsp Coconut Oil
- 6 tbsp Maple Syrup
Preheat oven to 140C
Mix oats, sunflower seeds, almonds, chia seeds and coconut in large bowl.
Add melted coconut oil and maple syrup and stir until mixture is evenly coated.
Line a baking tray with baking paper.
Spread oats evenly over paper.
Place in oven for 1 hour, turning every 15 minutes.
Store in an airtight container.