Whether I’m chucking a handful on top of hot porridge or adding glugs of milk to a big bowlful, my homemade winter granola is a delish treat.
With oats, almonds, raisins and a generous amount of good quality maple syrup to boot, this healthy and filling granola is made wintery with a snowy sprinkling of desiccated coconut atop the crunchy, golden clusters! Recipe, method, pictures and serving suggestions below.
- 3 cups of oats
- ½ a cup of raisins (you can add more or less depending on your taste)
- 1 heaped cup of almonds (chopped)
- 1 cup of coconut (half for the recipe and half for sprinkling)
- 1 tbsp of olive oil (to grease your tray)
- Half a cup of maple syrup (more or less depending on your sweet tooth)
Grease two oven trays with olive oil to prevent the oats sticking to the tray.
Divide the 3 cups of oats across the trays and roughly chop the almonds. Add these to the trays.
Top the trays with half a cup of desiccated coconut and then drizzle with maple syrup. Mix well and spread the mixture evenly across the trays.
Bake in the oven for 15 – 20 minutes on medium heat (approximately gas mark 7). Allow it to cook for longer is you want a more crunchy and darker golden colour.
Once out of the oven, add the raisins, a dusty coating of coconut and leave to cool before storing in an airtight container. Or do I as I do, not as I say, and dive in straight away.
I flooded my bowlful of warm granola with fridge-cold soy milk and tucked into it as a mid-afternoon snack. It’s great for breakfast but I love to eat this when I want something sweet that will keep me full.
This morning I used this as a crunchy topping for my porridge and it’s great with natural yoghurt and a squeeze of honey.
Thanks for reading. See you next week for a natural beauty cleansing scrub I am working on.