There is nothing more delicious and more rewarding than making your own crunchy granola. Here’s an adaption from my crunchy muesli recipe from my 80/20 diet book. I often make up a few batches over a weekend to enjoy with fresh berries and lush natural yoghurt or over my Acai smoothie bowl. What I love about this recipe is that it is really easy to make plus it has no added oils in the cooking process like many store bought versions.
The secret to making it lies in the cooking process. A slow gentle oven is needed in order to gently toast the nuts and develop the flavour and it’s also important to remember to spread the mixture out very thinly onto your baking tray so you gently evaporate the moisture and intensify the amazing flavours of orange and vanilla bean. I encourage you to be creative and enjoy the whole process of cooking your masterpiece. I like to vary the dried fruits, depending on what I have in the fridge or the flavours I want to develop – another flavour combination I love is hazelnut, almond and pear…scented lightly with vanilla bean + cinnamon.
What’s good about it.
This beauty is power packed with protein from the nuts and seeds which will help keep you energised and fill you up for the rest of the day. I’ve also given you a choice to use either rolled oats or buckwheat in this recipe - so perfect for gluten free or paleo eating plans if you use buckwheat. Buckwheat is actually a seed, not a grain. It has an earthy flavor and is gluten free, high in protein and essential minerals.
200 g (2 cups / 7 oz ) rolled oats or raw buckwheat if gluten free
200 g (7 oz) raw almonds
100 g (3 1/2 oz) pumpkin seeds
1 teaspoon ground cinnamon
zest from 1 orange
1 teaspoon vanilla bean paste
50 g (2 generous tablespoons) honey or pure maple syrup, warmed
70 g (2 1/2 oz) dried cranberries or raisins / muscatels
70 g (2 1/2 oz) organic dried apricots, sliced
Preheat the oven to 120°C (250°F/Gas 1/2).
Combine oats or buckwheat if using + the almonds, pumpkin seed, cinnamon + orange zest.
Warm honey and vanilla until a pouring consistency is achieved ( 15 seconds)
Pour into the dry ingredients and mix through well until honey coats the oats and nuts.
Line 2 large baking trays with baking paper / silicone paper. (glad bake).
Divide the granola onto the trays and spread the mix out very thinly and evenly over one layer. (note please don’t pile the granola very thick as it will not toast evenly and get soggy underneath.
Toast the muesli in a low 120 C fan forced oven for about 1 hour or until the grains and nuts go a lovely golden colour. Please be sure not to over cook and burn. If you don’t use a fan forced oven then toast at 150 C. making sure to check the muesli during the toasting time and giving it a light mix.
Cool on the trays until crunchy.
Add dried fruits.
Store in a sealed container to keep it fresh.
How to enjoy it:
- Serve simply with icy cold milk of your choice (rice, almond, dairy, soy)
- Serve with natural organic yoghurt and fresh Summer strawberries.
- Sprinkle over fresh or poached fruit for a delicious crumble
- Enjoy as a snack straight out of the pack.
Nutrition per 45 g serve
Protein: 6 g
Total fat: 11 g
Saturated: 1.1 g
Carbs: 16 g
Fiber: 3.5 g