Recipe 73: Rustic Granola

I am not the biggest fan of eating huge amounts of food in the morning, although breakfast food is my absolute favorite. I share a lot of breakfast recipes with you, but I usually make these for lunch when I make them myself. During the holidays, however, I can sleep till noon and eat these lovely creations for brunch. Today was one of those days. After eating a small persimmon, I went for a quick run with the dog, and when I came back I had an amazing bowl of Greek yogurt, kiwi, lychees, and some of the amazing granola I made last night. Perfection.
If you are often repulsed by the overwhelming amount of sugary sweetness in store-bought granola, this is perfect for you. I stopped buying it myself after I found out how incredibly unhealthy it really is. And I absolutely cannot afford the overpriced 'good stuff'. Making healthy granola at home is so easy, and it tastes better than anything you've ever sprinkled on top of your yogurt, chia seed pudding, or smoothie bowl before.
Ingredients
  • Oats, old fasioned flakes - 1 cup
  • Spelt flour - 1/3 cup
  • Coconut sugar - 2 tbsp
  • Coconut, shredded and unsweetened - 1/4 cup + 1 tbsp
  • Salt - 1/4 tsp
  • Cinnamon - 1/4 tsp
  • Coconut oil - 1/2 cup
  • Water - 2 tbsp
  • Pumpkin seeds - 1 tbsp
  • Currants, dried - 1 tbsp
  • Cranberries, dried - 1 tbsp
  • Nuts, chopped - 2 tbsp
Honestly, you can add anything you like. The extra shredded coconut, pumpkin seeds, currants, cranberries, and nuts are all nutritional metabolism boosts, and go perfect with some yogurt and fruit.
Instructions
  1. Preheat the oven to 350 degrees F or 175 degrees C.
  2. Melt coconut oil on a low heat. In the meantime, mix the dry ingredients: oats, spelt flour, coconut sugar, 1/4 cup of the shredded coconut, salt, and cinnamon.
  3. Combine the melted oil with water and the dry mixture. Don't make a ball out of it, but leave it crumbly.
  4. Spread the mixture out over a lined baking tray, and make sure you leave some crumbs whole. It should already roughy resemble granola at this stage.
  5. Bake the mixture for rougly 20 minutes, or until golden brown.
  6. Let the granola cool completely, and mix with the pumpkin seeds, currants, cranberries, chopped nuts, and remaining 1 tbsp of shredded coconut. 
This granola will keep you full for quite a while, because it is made of oats, ancient grains, healthy fats, seeds, nuts, and dried fruit. You can keep it in an air tight container or jar for up to 2 weeks, but it is best to make smaller batches and eat within a few days after baking.
Enjoy this lovely treat any time of the day! It's pure perfection.

Liefs,

Debs.

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