Mixed seed, oat and coconut granola
Crunchy granola packed with good-for-you seeds, oats, coconut and nuts makes a perfect, light and filling breakfast with yoghurt and berries.
I’m going to be honest with you, I’ve never liked granola. I just didn’t get it. Why would you choose to eat granola and yoghurt over perfect eggs for breakfast? But then I made my own (which is always better) and slowly I came around. Look, I’ll still probably choose eggs 8 times out of 10 but every now and then, you just want something light to start your day and that’s where granola works so well. The key to making great granola is to add as much flavour and texture as you can without loading it with sugar and oil. I make my granola by adding big flakes of shredded coconut, tart cranberries and old fashioned rolled oats to a mixture of seeds (anything goes here) , a little honey, coconut oil and nuts. This results in lots of crunch, a bit of chewiness from the cranberries and a hint of coconut which just screams summer.
Having a big tub of home-made granola is always handy, it keeps for ages and is great for a quick, filling breakfast. I like to serve it very simply with creamy Greek yoghurt and a few berries but this granola will work just as well in my Berry breakfast parfaits for something a little fancier.
- 3 cups rolled oats
- 2 cups almonds roughly chopped
- 1 cup macadamia nuts roughly chopped
- 2 cups dried cranberries
- 1 cup coconut flakes
- 1½ cups mixed seeds sunflower, pumpkin, sesame, flax and poppy seeds work well
- ½ cup honey
- 2 heaped tablespoons coconut oil melted
- 1 teaspoon salt
Pre-heat the oven to 160°c. Line a large baking sheet with baking paper.
Combine all the ingredients and mix well.
Spread onto a large baking sheet and place in the oven.
Allow to bake for 7-10 minutes.
Stir the granola, breaking up any large clumps then place back in the oven and bake for another 5-10 minutes. Keep an eye on it as you don't want it to colour too much or burn.
Remove the granola from the oven and allow to cool completely before transferring to an airtight jar or container.
The granola can be kept in a cool, dry place for up to 3 months.