Every healthy foodie has got their signature way of doing homemade granola, so I thought it was about time I shared mine! I love to eat granola with Greek yoghurt and either a grated apple, sliced banana or berries. I tend to find it’s not as filling as having eggs for breakfast but it’s a nice change when you feel like something different, and fantastic to bring when going on holidays where you won’t have the facilities to make a cooked breakfast.
Serves: 22 1/2 cup serves
3/4 cup pecans
3/4 cup walnuts
3/4 cup almonds
3/4 cup macadamia nuts
1/4 cup pumpkin seeds (pepitas)
1/4 cup sunflower seeds
3 tbs chia seeds
4 cups / 220g coconut flakes
1 1/2 cup oats or quinoa flakes or raw buckwheat
1 tsp nutmeg
3 tsp cinnamon
pinch of himalayan salt
5 tbs / 90g raw honey or rice malt syrup
45g butter, melted
3/4 cup / 75g sultanas
3/4 cup / 55g goji berries or any other dried berry e.g cranberries, blueberries
- Preheat fan forced oven to 140°C.
- Add nuts to the thermomix bowl.
- Place the steaming basket in to keep nuts down so they chop more evenly. Chop nuts 3 seconds/speed 4.
- Add the seeds, coconut flakes, oats, nutmeg, cinnamon and salt.
- Mix on reverse/10 seconds/speed 2.
- Add the butter and honey whilst mixing on reverse/20 seconds/speed 2.
- Spread out thinly on three large trays lined with baking paper. Cook for 10 minutes, then stir and cook for a further 6-8 minutes.
- Remove and sprinkle the dried fruit evenly on top of the granola.
- Leave to cool on trays (this makes it go crispy). Then store in an airtight container.
If you give my granola a try and post a picture on instagram, please tag me @eatmovelivewell so I can see it!
I hope you love my granola as much as I do!
- To make Macadamia, Cranberry and Coconut Granola switch the pecans and walnuts for extra macadamias, the almonds for extra oats and the dried fruit for cranberries. This is a very yummy variation!
Nutritional info per serve: