I started making my own Granola years ago and go through phases where I make it weekly and then not again for months. I always grab for the new brand that pops up on the shelves at woolies claiming to be all-natural or sugar-free, to only be disappointed when taking a closer look at the
When making pantry essentials that I can reach for daily it is important to me that the ingredients are natural and unprocessed with no hidden nasties.
You can enjoy this Granola with milk, on top of smoothie bowls, yoghurt and fruit or my favourite as is in a bowl to munch on as an afternoon snack.
After taking the Granola out of the oven I let it completely cool down in the tray before transferring it to a jar or container. This makes big crunchy clusters which I love. If you prefer it not be in clusters break it up with your fingers as it's cooling down.
This is my favourite combo I have made so far but
you can always change up the types of nuts
you use or dried fruit choice if you have a personal
6 Medjool Dates
1/2 cup Raw Almonds
1/2 cup Raw Cashews
1/2 cup Dried Apricots
1/2 cup Sunflower seeds
1 cup Coconut flakes
3 cups Rolled Oats
2 tbsp melted Coconut Oil
1/2 cup Maple Syrup
1 tbsp Cinnamon
1 . Preheat oven to 160 degrees Celsius ( this is fan-forced) .Line 1 large baking tray or 2 smaller ones with baking paper.
2. In a medium bowl mix all dry ingredients together. In a small separate bowl mix the wet ingredients together.
3. Depending on the size of your blender place either 1/2 the mix or 1/3 of the mixture into your blender. Pulse a few times until you see the nuts / dried fruit start to break up. You still want everything to be nearly whole and not blended into a powder.
4. Tip onto your baking tray and repeat with the rest of the mixture. My blender is 2.5lt and I pulse the batch in 1/2 to make sure the bottom of the mixture doesn't over blend and the top is left with whole dates etc.
5. Once all mixture is laid out onto the tray/ trays pour equally over the mixture the wet ingredients. Use your fingers to mix through and press the mixture down so that it is compact. This ensures that when it bakes and cools you will be left with crunchy clusters.
6. Bake for 10-15 minutes or until the desired golden colour is achieved. Just make sure to keep an eye on it as it can go from golden brown to burnt very fast.
7. Leave on baking trays to completely cool down and then break up roughly this will create the clusters. Or break up with your fingers as it is cooling down to desired consistency.
8. Store for up to 2 weeks in an airtight jar or container.