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.