Friday Foodie: Crunchy Nut Granola

by Polly N on April 11, 2014

When it comes to staying healthy and having the ‘right’ foods on hand, it pays to be prepared. Every weekend I like to plan ahead, look at where I’m going and what I’m doing so that I can make sure I have what I need in the fridge to keep my energy and mood up! One of the major benefits I noticed when I changed my diet several years ago was how different I felt in my body eating cleaner more alkaline whole foods.

Granola

On Wednesday morning, I began a monster car journey driving from Cambridge to Germany where I will be staying for about 10 days. I’m staying in an apartment with a kitchen in a hotel and while I’m pleased to see there are now veggie options on the menu, last time I was here, the menu was much more limited so I made sure I bought provisions with me.

I’ll be blogging on what I’ve been eating and juicing while I’m here once I get home so for now, I’m sharing my recipe for my Crunchy Nut Granola which makes a great breakfast or go-to snack.

Crunchy Nut Granola

  • 2 handfuls coconut chips
  • 2 handfuls almonds
  • 1 handful brazil nuts
  • 2 handfuls dried white mulberries
  • 1 handful pumpkin seeds
  • 1 handful sunflower seeds
  • 2-3 tablespoons melted coconut oil
  • 2-3 tablespoons maple syrup or raw honey

Combine the dry ingredients in a large bowl. (Obviously you can choose which nuts you’d like to use but beware hazlenuts tend to burn easily so I don’t recommend them unless you add them towards the end of cooking.)

Pre-heat the oven to 120 degrees C.

Drizzle the coconut oil over the nuts, mixing well to ensure everything is coated and then do the same with the maple syrup.

Pour the ingredients out onto a large baking tray if you have one, being careful not to overload it. I use 2 trays as the ones I have are fairly narrow. Cook for 10 minutes, keeping an eye out to make sure the granola isn’t burning. I like to take it out at this point and flip the granola over using a spatula so the underside of everything get’s cooked. Place back in the oven for another 5-10 minutes. Once you’re happy with it, take it out and leave to cool. Store in airtight containers.

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