Home-Made Nut Granola
As we come into summer, we start to move away from hot breakfasts. I always find my hunger drops when it's hot and that's the main reason I tend to be leanest at that festive end of the year! That's despite the beers!
So rather than egg-based breakfasts, I love moving toward cold options like chia bowls or granola and yoghurt. Yet the issue is that many commercial options are loaded with refined sugar and are not that healthy.
With that in mind, I've put together an awesome, tasty and simple Home-Made Nut Granola recipe just in time for summer.
This is an extremely satiating breakfast and when accompanied by a couple dollops of low-fat yoghurt or tossed on top of a chia pudding, it is just delicious.
The granola will store well in the fridge or cooler shelves and make a ready, healthy go-to breakfast before you head to the beach for a swim!
Ingredients:
- 1 x cup pumpkin seeds;
- 1 x cup sunflower seeds;
- 1 x cup unsalted cashews;
- 1 x cup unsalted almonds;
- 1 x cup unsalted walnuts;
- 1/2 x cup raisins;
- 3 x cups slow-cooking rolled oats;
- 1/2 x teaspoon ground ginger;
- 1 x tablespoon ground cinnamon;
- 1 x cup unsweetened applesauce;
- 1/4 x cup melted coconut oil.
"HOW TO":
- Preheat oven to 180 degree Celsius;
- Take a large, flat tray and throw in all ingredients except the applesauce and coconut oil. Combine well with your hands.
- After mixing the applesauce and coconut oil in a small side bowl, pour it over the top of the tray ingredients and then mix it well to ensure an even coating of the mixture.
- Place tray in your pre-heated over for around 40 minutes making sure you stir every 10 minutes to prevent granola from burning.
- Remove once liquid has been absorbed. Allow to cool for storage.
- Serve with low-fat milk, yoghurt, some fresh fruit or on top of a chia pudding.
PS. Secret tip - sprinkle some of your granola over these banana pancakes...
Please comment below after you have made it and share the love!
