- MAKES ABOUT 900G
- HANDS-ON TIME 10MIN, OVEN TIME 15 MIN
While most shop-bought granolas are alarmingly high in sugar, our granola recipe is lower in sugar and made with coconut oil, coconut flakes, mixed fruits, nuts and seeds.
Traditional version (per 25g): 111kcals, 4.4g fat (1.7g saturated) 2.3g protein, 14.7g carbs (7.9g sugars), no salt, 1.9g fibre
delicious. makeover (per 25g): 106kcals, 5.8g fat (2.3g saturated), 2.9g protein, 10.7g carbs (1.3g sugars), no salt, 1.8g fibre
- 6 tbsp coconut oil
- 500g mixed rolled grains, such as oats and rye
- 100g coconut flakes (see Knowhow)
- 100g dried fruit, cut into smaller pieces if large (we used dried cranberries and apricots)
- 100g mixed nuts, roughly chopped (we used almonds and hazelnuts)
- 100g mixed seeds (we used pumpkin and sunflower)
- 2-3 tbsp pure maple syrup, or to taste
- 1 tsp vanilla extract
- Heat the oven to 170ºC/fan150ºC/gas 3½. In a small saucepan, gently warm the coconut oil until it melts to an even pouring consistency. Remove from the heat and leave to cool slightly.
- Mix all the dry ingredients together in a large bowl. Add the maple syrup and vanilla to the melted coconut oil and stir well.
- Pour the coconut oil mixture over the dry ingredients, then work well with your Hands, lifting and mixing until all ingredients are covered in a light sheen. Taste and add more maple syrup if needed.
- Line 4 baking sheets with baking paper, then divide the granola among them in a single layer (or use two baking sheets and work in batches). It’s important the granola isn’t too crowded when it goes into the oven.
- Bake for 15 minutes, giving the granola a gentle stir halfway through. Keep an eye on it from around the 10 minute mark to prevent burning.
- Remove the baking sheets from the oven and set aside for the granola to cool completely. Transfer to an airtight container, ready to sprinkle over yogurt or poached fruit.