This is a corker of a breakfast dish that ticks all the boxes when it comes to health, sustained energy and satiety. It provides an awesome array of good fats to keep you fully charged for the day ahead, it has a huge hit of Omega 3 to keep the brain firing all day and it has a lovely sweetness from the toasted coconut that will leave you feeling happy without the sugar crash that typically follows a wheat cereal based breakfast. Top it with your favourite natural yoghurt or nut milk and whoa… breakfast has never tasted so good.
My kids love this granola blitzed into small pieces and then mixed through yoghurt to form a gooey mixture topped with fresh berries, whilst hubby loves it with some coconut kefir and mounds of cinnamon and I prefer it chunky topped with some delicious almond milk and some fresh apple slices. Mix it up and work out how you prefer it.
The tip for making a really super granola is in the ingredients. Don’t be tempted to skimp on the quality of the ingredients you use. The better the quality and freshness, the better this granola will taste. Seek out fresh nuts and seeds from your local Co-Op (I get mine from Flame Tree Co-Op, Thirroul) or your local green grocer and always look for ‘unsweetened’ (organic wherever possible) coconut flakes and extra virgin coconut oil.
This recipe was originally inspired by Sarah Wilson’s Coco Nutty Granola, but I have tweaked it to put my own spin on it, and I am well satisfied with the results. I hope you will love it as much as my family does. It can be made the night before to save time during ‘rush hour’ or alternatively you could get up 20 minutes earlier than normal and start your day by filling the house with a lovely spicy aroma that will leave you feeling bright and happy all day long.
Recipe yields enough granola to fill a 2 litre glass jar, so you will have enough to keep you going for a few days.
- 3 cups unsweetened coconut flakes (or shredded coconut)
- 2 cups of mixed raw nuts (macadamias, pecans, almonds, brazil – anything you have in the pantry)
- 1 cup of mixed seeds (pepitas and sunflower seeds)
- ½ cup of black or white chia seeds (optional – only if you have them in the pantry)
- 1 tbsp cinnamon
- 1/3 cup extra virgin coconut oil
- 1/3 cup honey / rice malt syrup (optional – I don’t use, but if you like it sweeter then add it in)
- Pre-heat oven to 180˚ Celsius and line two large baking trays with non stick paper.
- Mix all the dry ingredients together in a large mixing bowl.
- Melt coconut oil in microwave or stovetop.
- Pour coconut oil and honey / rice malt syrup (if using) over dry ingredients and mix well to ensure a good consistent coating. Sprinkle over cinnamon and mix thoroughly.
- You may want to add more cinnamon or honey if you like it a little sweeter.
- Spread the granola mixture onto baking trays, evenly, and then place in the oven for approximately 10 minutes, or until the coconut is golden and crisp to your liking. Keep an eye on it as it can turn dark very quickly.
- Just a little tip, you won’t need much of the granola to feel fully satisfied, so don’t be too heavy handed with your servings. The granola is really nutrient dense.
Enjoy, and be energised!
*Recipe yields enough granola to fill a 2 litre glass jar, so you will have enough to keep you going for a few days.