Granola cereal is perfect for eating with your favourite plant-based milk for breakfast or topped upon yoghurt as an after school snack.
This is a fun and easy recipe to get your children involved in. If you’ve got smaller children, allow them to help measure and mix with you. In the event that you have older children, allow them to decide what ingredients they would like in their granola. This will give them a sense of purpose and accomplishment when they eat the finished breakfast cereal.
WHY MAKE YOUR OWN?
I prefer making my own as most of the commercial brands contain many ingredients that I just simply cannot pronounce. Not to mention that they usually host an undesirable list of ingredients that aren’t needed. You know the culprits that I am talking about: sugar, sugar substitutes, unhealthy fats and oils, fillers and of course preservatives.
My homemade granola will take you less than an hour to make and I promise you, your kitchen will smell amazing! This recipe is my basic granola 101 and as a result can easily be customised to your taste preferences.
LET’S TAKE A LOOK AT WHAT’S INSIDE GRANOLA
Grains: I choose to use a combination of organic grains such as.
- Rye flakes
- Steel cut oats. (not the fast or quick cooking oats)
- Wheat flakes
- Kamut flakes
- Barley flakes
Nuts & Seeds: I like to keep it simple, by selecting only a few of my many favourites, or depending on what I have on hand that particular week. Keeping that in mind any of the below suggestions work well.
- Raw Almonds – with their skins on.
- Unprocessed sesame seeds
- Sunflower seeds
- Pumpkin seeds
- Chia seeds
- Flax seeds
- Coconut – shredded or flakes.
Oils: Equally important is the “crunch factor”. To achieve this of course a “good” oil is needed to help give the granola its crunch-y clusters.
- Extra virgin olive oil
- Avocado oil
- Coconut oil
Sweetener: Again, I like to use a combination of sweeteners. I prefer using rapadura sugar along with a little maple syrup. In my opinion this combination isn’t overly sweet.
- Rapadura sugar
- Coconut sugar
- Raw Brown sugar
- Maple syrup
Spice: In addition to spice, I feel that using one or two can be enough here. My favourites are ground cinnamon for it’s delicious aromatic warmth coupled with my homemade vanilla extract. I also like to include a good pinch of quality sea salt, as it really helps to make all the flavours “pop”. Naturally, the better brands contain trace minerals such as potassium, zinc and iron.
Dried fruits: The choices are endless… For example I like to combine no more than three dried fruits, so as to ensure that it doesn’t become overly sweet.
- Goji berries
If you make this recipe, please let me know how it turned out for you! Leave a comment below rating and share a photo on Instagram with the hashtag #schiavone360. Follow me on Facebook, Twitter or Pinterest to see more of my everyday recipes and wellness tips.
Crunchy clusters of granola. A combination of oats, almonds, coconut, cinnamon and vanilla. This is one delicious cereal that can be enjoyed by all the family.
- 1 cup organic rye flakes
- 1 cup steel cut oats (not fast/quick cooking oats)
- 1 cup kamut flakes
- 1 cup barley flakes
- 1 cup wheat flakes
- 1 cup almonds chopped
- 1/2 cup sunflower seeds
- 1/3 cup unprocessed sesame seeds
- 1/4 cup desicated coconut
- 1/4 cup chia seeds
- 1/4 cup pumpkin seeds (pepitas)
- 1/3 cup rapadura sugar
- 1/4 cup olive oil extra virgin
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/4 cup goji berries
- 1/4 cup cranberries
- 1/3 cup sultanas
Preheat oven 150C / 300 F. Line a baking tray with parchment paper and set aside.
In a large mixing bowl, mix all of the dry ingredients until well combined. Set aside.
Place all of the coating ingredients into a small saucepan. Medium-low heat bring to a gentle simmer and stir until sugar is dissolved.
Pour the coating mixture over the dry ingredients and using a spatula, mix well until all the dry ingredients are well coated.
Spread the granola evenly onto prepared baking tray.
Bake for 25-30 minutes. Make sure to keep an eye on the baking process. Every so often, stir the granola to ensure it’s toasting all over. (Be careful as it will toast quickly, make sure to not over toast it, as it will taste like burnt pop-corn.)
Remove from the oven and place on a cooling rack. Sprinkle the add-ins over the hot granola. Allow to cool completely. Once it has cooled, transfer to an airtight container. Keeps 2 – 3 weeks.