You can’t go wrong with granola! I will eat it at any time of day, with milk for breakfast, or with fruit and yogurt for an afternoon or evening snack. The problem is that most shop bought granola contains almonds, which I can’t eat, so I have to make my own.
I recently discovered a nut-free choco-coconut granola from Biona, which I LOVE, but decided in a tight pocketed moment that I could certainly make my own to save the pennies.
My normal granola recipe is adapted from The Primrose Bakery book, and so I used that as my basis for creating this recipe.
Chocolate Coconut Granola (Nut Free)
- 350g rolled oats (or gluten free equivalent)
- 150g shredded coconut
- 50g flax seed (I used a mix with goji berry – see above photo)
- 50g sunflower seeds
- 50g pumpkin seeds (I used an omega sprinkle packet – see above photo)
- 50g raw cacao powder
- 130g melted coconut oil
- 180g pure honey
- 1.5 tablespoon maple syrup
- 50g cacao nibs (optional)
- Pre-heat oven to 180 deg C and line a large baking tray or two with greaseproof paper
- Place dry ingredients in a large bowl and mix together
- Melt together the honey, coconut oil, maple syrup and mix in raw cacao powder
- Pour the warm, wet ingredients over the dry and stir in well
- Spread on the prepared tray(s) and bake in the oven for 25 mins, shaking and stirring the granola frequently.
This method makes a lovely crunchy granola, but I haven’t quite mastered getting the little clumps and clusters of granola yet…any suggestions welcome!
Keep in an airtight container for a month and dip in whenever the mood takes you!