For anyone who has a nut allergy, you will understand my pain when it comes to finding a nut free granola! Breakfast, the most important meal of the day, must prepare us for the day with the appropriate energy source and nutrients. It is possible to find nut-free granola in the supermarket, but they are always the most bland, boring options. It seems the products with the experimental flavours and interesting additions always contain nuts.
So today, I am going to take you through my delicious and healthy granola recipe that is quick and easy. You will never buy the stuff from the shops again!!
So the ingredients I use for this recipe are chunky organic oats, coconut oil, maple syrup, vanilla extract, seeds
Chunky Oats: I love using chunky oats for this recipe, you can buy these from any supermarket and are just a little bit bigger and more tasty than normal oats. Normal oats will work just as well if this is all you have access to.
Coconut Oil: I like to use coconut oil for my granola, this is solid at room temperature and so I think it helps the granola to stay more clumpy, great for crunch!
Maple Syrup: Maple syrup is a great natural sweetener, adding a little sweet touch to the granola. You can also use honey or golden syrup, I just prefer the subtle flavour of maple syrup.
Vanilla Extract: I loveeee anything vanilla, and so a drop of madagascan vanilla extract/flavouring is key for me. This is another step that is purely for that sweet flavour I crave in the mornings.
Seeds: Seeds are not a vital ingredient, and sometimes not suitable for those with nut allergies. However, adding seeds creates another layer of crunch to the granola. My personal go-tos are sunflower seeds and pumpkin seeds. You can buy mixed seeds packets from most supermarkets!
Additional bits and bobs: Once the main granola has been baked there are lots of additional things you can add to create new, delicious flavours. You can use chocolate, fresh fruit, dried fruits but this part is up to you! My personal favourite extra is dried cranberries.
Ingredients
200g of Organic Chunky Oats
50g of Seeds
4 tbsp Coconut Oil
2 tbsp Maple Syrup
2 tsp Vanilla Essence
Pinch of salt
Method
- Preheat the oven to 180 degrees celsius. Line a baking tray with greaseproof paper*.
- Pour the oats and mixed seeds into a medium mixing bowl and stir.
- In a separate heatproof bowl or glass jug, add the coconut oil. Put this in the microwave for 10-20 seconds, or until it is fully melted. Add the maple syrup and vanilla extract to the coconut oil and combine.
- Pour the liquid ingredients you have combined into the mixing bowl with the oats and stir through until the dry ingredients are coated.
- Pour the granola mixture onto your lined baking tray, making sure this is pushed down and not too thickly layered**.
- Put this tray in the oven for 30 minutes or until golden brown. I like to get this out after 15 minutes and give the oats a light stir through to ensure the granola is evenly cooked, ensure you push the granola down after you do this to make a clumpy, crunchy consistency.
- Once the granola is golden brown, remove from the oven and allow it to sit until it has completely cooled.
- This is now ready to eat. At this stage, feel free to add extras such as dried fruit, chocolate etc.
*Using greaseproof paper is important, this helps the flavouring stick to the oats and create a tasty granola.
**The oats should form a thin layer on the tray to promote the even cooking of the oats.
Storage
Store this granola in an airtight container for up to a week. I make mine on a Sunday evening and eat it for my breakfast throughout the week.
Serve with
This granola is great served with yoghurt and fresh fruit, milk, a smoothie bowl, or even as a snack on its own.
Please let me know if you try this recipe and share your pictures!