Homemade granola is one of the easiest things to make, because it doesn’t matter what ingredients you throw in, it will always taste delicious! Whether your cupboard mirrors the vast supermarket shelves, or you only have a few staple ingredients, it doesn’t matter. Granola can consist of nuts, seeds, oats and dried fruit, so raid the cupboards and get creative! You can also add in banana, cinnamon and ginger as Madeleine Shaw includes in her recipe, but I’ve decided to keep it simple.
50g Pumpkin seeds
2 tbsp cacao
1tbsp coconut oil
Pour all of your nuts and seeds into a food processor and whiz for around 30 seconds until the nuts are beginning to break up but are not super fine. Put the nut mixture onto a baking tray and spread evenly over the surface. If you’re adding in dried fruit, do this now, as putting it in the food processor would make all of the ingredients stick together and start to form one huge lump. If you’re using larger fruits such as apricots, chop these up into smaller piece sand sprinkle on. In your food processor, blitz the coconut oil and cacao until it blends to a paste. Pour this mixture onto the granola and prepare to get messy! Using your hands, mix the paste into the nut mix until combined thoroughly. Pop into the oven for 20 minutes until crisp, and leave to cool. Store in an airtight container, and the longer you leave it, the crunchier it gets!
Serve however you like to eat your granola; I’ve paired mine with Alpro almond yoghurt, fresh strawberries and a teaspoon of almond butter, but you can add in other fresh fruits and seeds, or serve with milk instead of yoghurt. Breakfast is served!