I absolutely adore granola. I went through a period of obsession this time last year (devout followers will remember, lol!), but I got a major turn off of it when I realised how much sugar was in the typical store-bought version. No wonder it was so addictive! I wanted to create a recipe that had much less sugar, but was still crunchy and delicious. I used coconut sugar for a change (agave addict here)! I would have usually added shredded coconut too – but there’s enough of the coconut flavour evident with the addition of both the coconut oil and sugar.
I love to pour this granola over smoothie bowls, porridge and yoghurt. Plus, it makes for a great healthy snack with some fresh fruit or simply on its own! It literally takes 30 minutes to make from start to finish (including baking time), and can be altered to suit your own tastes too. The recipe calls for 1/2 a cup of nuts/seeds of choice. I used what I had available, but pecans, peanuts and hazelnuts as well as flaxseeds etc. would work great too. Just make sure to roughly chop them up before adding to the rest of the mixture! Don’t like seeds? Go without. Nut allergy? Substitute chia & sunflower seeds. If you prefer a more chocolatey taste – substitute the sultanas for chocolate chips! Dried banana chips would also be delicious.
Don’t forget to tag me in your re-creations on Instagram (@plantbasedniamh). I would love to see how this recipe turns out for you. Enjoy!
- 2 cups steel cut oats
- 1/2 cup of chopped nuts/seeds of choice (I used cashews, almonds, sunflower seeds and pumpkin seeds)
- 1 tbsp cacao powder
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 cup melted coconut oil
- 1/2 cup of coconut sugar
- Handful of dried fruit (sultanas/dried cranberries etc)
- Preheat the oven to 180 Degrees Celsius.
- Add the oats, chopped nuts, cinnamon, cacao and salt to a large bowl and mix well with a wooden spoon.
- Add 2-3 tbsp of warm water to the coconut sugar and mix together to form a syrup-like mixture (this will be grainy – but that is okay).
- Add the melted coconut oil to the sugar and water and mix.
- Add the coconut oil and sugar mixture to the oats and mix until well-combined.
- Spread the mixture evenly on a large baking tray (or 2 smaller baking trays), ensuring that the layer of mixture is thin enough for it to evenly bake (this allows for maximum crispiness!). The mixture tends not to stick to the tray – so I did not use baking paper.
- Bake for 20-25 minutes, making sure to shake the granola every 5 minutes.
- Remove from the oven and allow to cool for 15-20 minutes before adding the dried fruit (sultanas), to the mixture – then transfer to an air-tight container.
- I like to keep this granola in the fridge to maintain its crisp, but it can also be stored in the cupboard along side your cereals.
- Consume within roughly 5 days (if it lasts that long)!