Healthy Homemade Granola

I have always eaten muesli but I was inspired to find a recipe for Granola when I read a feature on Silversurfers.  Many of them are made with sugar and sunflower oil, but I wanted something with maple syrup  and coconut oil, so I have been experimenting and come up with the best of a few recipes combined!  I prefer to add fresh fruit rather than make it with dried fruit.  Can be served with natural yoghurt, or milk or any way you fancy!

Prep Time: 10 min
Total Time: 20 min
Serves 4-6

These measurements are flexible; don’t worry too much about being exact.

Ingredients:

• 2 cups raw, whole rolled oats (old fashion oats) or I like to use The Food Doctor Multigrain & Seed Porridge
• ½ cup raw mixed nuts, chopped
• ¼ cup raw mixd seeds (sunflower or pumpkin seeds are great)
• 2-3 tablespoons maple syrup
• 2 tbsp virgin coconut oil
• ½ tsp vanilla extract
• 1 large pinch fine sea salt

What to do:

Preheat the oven to 300º F

Combine all ingredients in a mixing bowl and use your clean hands to mix well and coat with the coconut oil; it will be sticky and messy but that’s the fun part!

The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just make sure you mix it all through the other ingredients so there aren’t any chunks of oil left.

Spread the mixture in a thin layer on a baking sheet and bake for 10 – 15 minutes, until very lightly toasted.

Cool before serving or storing.

This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a kilner jar.