Not being a breakfast lover I didn’t know a whole lot about breakfast. I knew I wasn’t going to like porridge but I knew I liked cooked oats as I adore Oatmeal-Raisin cookies so I thought Granola was the best option. I tried both Fearne Cotton’s recipe from Cook Happy, Cook Healthy and Deliciously Ella’s but both had their flaws; whilst Fearne’s included goji berries and desiccated coconut which I’m not a fan of and was way too sweet, Ella’s contained a lot of way more large seeds and nuts than oats and wasn’t quite sweet enough. So I had a go and tried out a few variations, including ones that contained cashews and walnuts which did not work at all, and finally settle on this recipe.
Makes: 700g ( a good container full)
Allergens: Contains Nuts and unfortunately they can’t really be left out.
- 2 Cups Oats
- 1/2 Cup Almonds
- 1/2 Cup Hazelnuts
- 1/2 Cup Pecans
- 1/3 Cup Sunflower Seeds
- 1/3 Cup Pumpkin Seeds
- 3 tbsp Chia Seeds
- 2 tbsp Milled golden flax seed
- 1/4 Cup Maple Syrup
- 3 tbsp Coconut Oil
- 1 Cup Raisins
- Line a large baking tray (preferably one with sides) with greaseproof paper and Preheat the oven to 180 degrees.
- Break up your pecans with your fingers and place all of the dry ingredients ( except the Raisins) into a large mixing bowl.
- Melt the Coconut Oil (Takes about 40 secs to a minute in the microwave) and pour it into the bowl along with the maple syrup.
- Mix well until all the dry ingredients have been covered.
- Pour into baking tray and flatten out.
- Place in the oven and cook for 20 mins so it’s golden brown.
- Take out of the oven and turn over the mixture so the top layer is pale again.
- Place back into the oven for another 15-20mins until it is golden brown again.
- Remove from oven, leave to cool.
- Once cooled add the raisins and place in an airtight container.
- Enjoy with Almond or Oat Milk, or Soya or Coconut Yogurt.