I never actually buy, or eat granola. It wasn’t something that we ever had in the house growing up, so I never became accustomed to the sugary cereal. However, I have made homemade granola twice over the last year and I always wonder why I never make it more often – It’s quick, easy, and it’s great as a crunchy topper for fruit bowls, or vegan ice cream – which is exactly what I needed today for my melon bowl. It was delicious – full of flavour, healthy fats and it added that extra pizzazz to an otherwise boring melon.
- 1/2 Cup Rolled Oats
- 1/4 Cup Pecans
- 1/4 Cup Almonds & Brazil Nuts
- 2 Tbsp Pumpkin Seeds
- 2 Tbsp Goji Berries
- 65g Apple Sauce
- 1 Tbsp Coconut Oil
- 4 Tbsp Maple Syrup
- 2 Tsp Cinnamon
Pre-Heat oven to 185c (Fan Assisted)
Crush the nuts into smaller pieces using a pestle and mortar, or roughly chop them with a knife.
Melt the coconut oil in a saucepan or microwave and stir all of the ingredients through the oil, making sure to coat everything evenly.
Spray a baking sheet or tray with low fat spray and spread the granola mixture onto the tray.
Pop the granola into the oven and bake for 20 mins. You will need to turn the granola with a spoon, every so often, so that the nuts and berries don’t burn.
Remove the granola from the oven and leave to cool completely, before storing in an airtight container. The granola will get crunchy when cool.
Tip: For an extra indulgent snack, stir melted dark chocolate through the granola and store in the fridge.
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