Buying granola is such a chore, as when I start reading the ingredients’ list, I’m put off. So much crap they put in there, even in organic granola. Obviously, it comes in plastic or whatever packaging, hence I’ve started making my own. It’s super simple! It demands quality ingredients, that I buy from organic shops that are packaging free, or mostly. Basically, you buy in bulk, and can bring your own jars & reusable bags.
- 1 1/3 cups rolled oats
- 1 1/3 cups raw nuts/ seeds (I used almonds, cashews, sunflower & pumpkin seeds)
- 2 tbsp chia seeds
- 1 tbsp flax seeds (preferably ground)
- 1/2 tbsp ground cinnamon
- 1/2 tbsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp sea salt
- 1 tbsp (15 ml) coconut or another neutral vegetable oil (suitable for baking)
- 1/3 cup agave syrup (sub with brown rice or maple syrup )
- optional: 1 tsp vanilla extract
- optional: 3 tbsp peanut or almond butter
- Preheat oven to 160 degrees.
- Mix the dry ingredients together in a large bowl.
- In a small pan over medium low heat, melt the (coconut) oil. Once melted, take the pan from the heat source & whip in agave syrup and vanilla extract. Pour over the dry ingredients and mix well with a wooden spoon.
- Spread the mixture evenly onto a a large baking sheet or tray and bake for 10 minutes, stir, then turn the cooking tray to ensure even cooking. Bake for another 8-12 minutes. The coconut oil will help this granola to become crispy, check carefully as it browns quickly (my first time making granola: the granola baked too long & had a slight burnt taste, I ate it anyway…).
- Once the granola is visibly golden (about 18 minutes in this case), remove from the oven and let cool completely on the tray before storing in glass jars.
It’s delicious with some coconut flakes, dried raisins or cranberries & maca powder with your favourite type of plant based milk or yoghurt, but also wonderfully eaten just like that as a snack.
Om shanti -ॐ शान्ति