My Favourite Homemade Granola

When we are ‘thinking outside the cereal box’, homemade granola makes a wonderful, delicious breakfast option

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When we start thinking outside the cereal box, homemade granola makes a wonderful, delicious breakfast option.

The bought stuff is mostly high in sugar with industrialised oils and lots of other less than ideal ingredients, so just don’t go there!

This version has wholesome goodness by the mouthful. Filled with fibre, protein, vitamins and minerals galore from the oats and coconut chips, healthy saturated fat from the coconut oil, protein from the nuts and seeds plus texture and that all important crunch, the cinnamon balancing out your blood sugar.

Granola is pretty forgiving, you can tweak and change to suit any taste. I personally go for a more less sweet, more crunch vibe, but go ahead and add in some sultanas or goji berries if that takes your fancy.

Serve as cereal with your favourite milk, or with yoghurt and fresh fruit. My kids also love grabbing it by the handful as an easy snack. You can also make this lunchbox friendly by using just seeds instead of nuts. Or my favourite way is as a parfait including chia pudding and fruit in the layers. This breakfast keeps me full until dinner time!
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My Favourite Homemade Granola
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Prep Time
5 min
Total Time
25 min
Prep Time
5 min
Total Time
25 min
Ingredients
  1. 2 cups gluten-free whole rolled oats
  2. 3 cups coconut flakes/chips
  3. 1.5 cup mixed nuts, chopped - I love a mix of brazil nuts, hazelnuts, cashews
  4. 1/2 cup mixed seeds - I love pepitas, sunflower seeds, sesame seeds and chia seeds
  5. 1/2 cup sulphur free chopped apricots, or you can use dates
  6. 2 teaspoons cinnamon
  7. 1 teaspoon vanilla powder or extract
  8. 1 teaspoon ground ginger
  9. 3/4 cup coconut oil, melted
  10. 1/4 cup brown rice syrup, maple syrup or raw honey- or add sweetness to taste
Instructions
  1. Preheat oven to 160 C
  2. Line two baking sheets with baking paper
  3. Mix all dry ingredients in a large bowl
  4. Add coconut oil and sweetener and stir well
  5. Spread the mixture over the two baking trays
  6. Place in oven for 15 minutes until edges start to golden, then stir around and pop back in oven for another 5-10mins or until golden brown. Stir a couple of extra times during cooking if necessary.
  7. Keep in Mason jar in cupboard or fridge for up to 2 weeks.
Brenda Janschek Health & Lifestyle https://brendajanschek.com/

Bren x

Check out this post for other delicious ‘think outside the cereal box’ breakfast ideas

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Your thoughts on this post

5 Comments   

  1. Annette Green

    Hi Brenda as a Coeliac I can’t eat rolled oats what could I use in its place please.

    • Brenda Janschek

      You could use quinoa flakes Annette, to be honest, I also do batches leaving out the oats, just add an extra cup of coconut flakes. It’s delish!

  2. Zulfaa

    Hi Brenda,
    My family and i just LOVE this granola recipe. Its SO easy to make and just delicious.
    I’ve made a big batch of this and wondering if i can fridge or freezer it to make it last longer?
    Would i lose the crisp though?

    Thanks!

    • Zulfaa

      Sorry, just saw you can fridge for up to 2 weeks. Would it last at all in the freezer?

    • Brenda Janschek

      I have never thought tofreezer it to be honest! It lasts over a week on my counter …why don’t you freeze a portion and see what happens. Let me know because I might do the same! so glad you all love the granola xx

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