Hazelnut and coconut granola

March 23, 2015
 

Hazelnut and coconut granola

Hazelnut and coconut granola, with natural yogurt, blueberries and banana

Making your own granola is easier than you might think, and you can totally tailor it to your taste – so no more picking out the bits you don’t like. You can put more goodness into it than shop-bought varieties and best of all you’ll cut out the refined sugar. It’s a great way to use up any nuts and seeds you have lying around, plus it will fill your kitchen with the sweetest smell as it bakes. Need any more convincing?

The base of most granolas is oats (cheap and filling). A little oil (try coconut) and natural sweetener (honey, maple syrup) goes in too, then any goodies you want to add – nuts (we love pecans or hazelnuts), seeds (try pumpkin or sunflower), spices (cinnamon, nutmeg, ground ginger, vanilla seeds) as well as other additions such as coconut flakes, cacao nibs. Get experimenting.

This recipe produces more of a ‘crunch’ than a granola. Think of it a bit like a crumble topping. Scatter it over berries, chopped banana, stewed stone fruit, yogurt, porridge… A little more oil and honey will help to form chunkier variety if you prefer.

Makes 4 portions

You will need:

  • 15g coconut oil
  • 10g honey
  • 100g oats
  • 50g hazelnuts (we ground half, and kept half whole)
  • 10g dessicated coconut
  • 10g sunflower seeds
  • 10g chia seeds
  • 1 tsp cinnamon

Method:

  1. Heat the oven to 170°C/325°F/gas 3.
  2. Gently melt the coconut oil in a saucepan over a low heat (or carefully in the microwave on a low setting). Meanwhile, place all the other ingredients in a large bowl.
  3. Pour the melted oil over the ingredients and mix until everything is well combined.
  4. Spread the granola out evenly across a baking tray and bake for 20-25 minutes until golden brown and crisp. You’ll need to give it a stir at least twice during baking to ensure it toasts evenly.

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L & T x

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