This is one of my all time favourite granola recipes. The sweet, woody smell of cinnamon fills the kitchen when you make this and be warned, this granola is very moreish! Best of all, you can knock it up in less than 20 minutes, start to finish.
Like porridge, I have granola with organic yoghurt in the evenings rather than for breakfast BUT it makes a divine breakfast if that’s what you fancy, both the cinnamon and cardamon are fragrant without being overpowering. Cinnamon and cardamon are wonderful spices to add flavour to an otherwise plain recipe, without the need for unnecessary sugar.
However, it’s important to note here that the oats in this recipe are not soaked. This is because this recipe is a “better option”, rather than the “ideal”. The ideal would be to use soaked oats. If you’re not already into soaking nuts, seeds and grains, a post on why this is important is coming soon, along with a new recipe for a soaked oat granola, so keep your eyes peeled!
I wanted to provide a “better option” for when you really are short on time, don’t have any soaked nuts/oats/seeds to hand and can have this instead of running to the shop and reaching out for a sugar laden, pre-made granola pot, which can contain more than 6 tsps of sugar in one serving.
Here I’ve used maple syrup, which although has a high fructose content, does contain beneficial vitamins and minerals including riboflavin, zinc and manganese. The quantity of maple syrup used in this recipes amounts to approximately 0.7 tsps sugar per 25g serving.
This makes 500g and is enough to last me a while but simply double the recipe for a family sized batch. The notes listed in the ingredients in brackets are the “ideal” but as always, get whatever is best to suit your budget. Same with the nuts and seeds… Soaking and activating is preferable but if time is short, go with what you have. Post on soaking and activating nuts and seeds coming soon!
Approx 20 x 25g servings for topping on yoghurt or 11 x 45g servings as a cereal
5 tbsp coconut oil, melted (organic, virgin, cold-pressed)
400g Oats (gluten free, rolled or steel cut if available)
50g Goji Berries (without sulphur dioxide)
2 tbsp Cinnamon Powder (organic)
1/2 tsp Cardamon Powder (organic)
4 tbsp Maple Syrup (organic, unrefined)
40g Flaked Coconut (unsweetened)
60 g mixed nuts, almonds/hazelnuts/walnuts/pecans, chopped (soaked and dried [activated])
60g mixed seeds, pumpkin/sunflower (soaked and dried [activated])
Sprinkle with chia seeds and bee pollen to serve
Oats do not contain wheat but they are often manufactured in places where wheat products are made, risking contamination. Cheap oats are sometimes mixed with flour to bulk them out, so always check the packet before purchasing, especially if you’re intolerant to wheat or are coeliac. Remember you don’t have to get all organic spices or steel cut oats. These are just guidelines of the ideal but as always, get whatever is best for your budget and product availability. It’s better to get non organic produce that still has some health benefits, rather than none at all.
Melt the coconut oil in a pan over a low heat. Once melted, remove from the heat and mix in the maple syrup.
Stir in the cinnamon and cardamon powders.
In a seperate bowl, combine the oats, flaked coconut, nuts and seeds. Once combined, mix the coconut oil and maple syrup through the dry ingredients until fully coated then spread entire mixture onto a baking tray. You may have to do 2 trays, depending on the size of your oven.
Cook at 180℃ for 5 minutes, turn the oven off (saving energy and stopping it from burning) and let granola sit in the oven for another 2-3 minutes.
Remove from the oven and leave to cool.
Once cool, stir in the goji berries.