Literally named ‘rainy day granola’ because it was a dark n’ stormy Sunday, thus I didn’t want to go out the shops for groceries! I made this just before the COVID-19 lockdowns began in Melbourne, but now that I have a newborn I can barely go out even though lockdowns have been lifted! I think it’s something delicious you can make at home quick & swiftly!

Ingredients

150g whole almonds, roughly chopped
50g pecans, roughly chopped
75g sunflower seeds
20g chia seeds
80g dried fruit (whatever at home, or to your liking)
50g coconut flakes
30g coconut oil, melted
120g rice malt syrup (or maple syrup will work too)
1 tsp vanilla bean extract
2tsp Gewurshaus Granola Spice (substitute this w 1tsp each of cinnamon & ground ginger if you want)

Method

Preheat oven to 165 degC, and line a baking tray with parchment paper. In a large mixing bowl, combine the almonds, pecan, sunflower seeds & granola spice. Stir in coconut oil, syrup & vanilla bean extract making sure everything is well coated. Transfer to baking tray & bake for around 30 minutes. Check on granola mix, giving it a stir - the granola is ready when the liquid has mostly evaporated.

After removing granola from the oven, mix in the dried fruit, coconut flakes & chia seeds. Allow granola to cool completely until it’s safe to touch & break it apart into chunks. You can snack on it or save it for breakfast time!

Serving suggestion! I add puffed rice, fresh berries & almond milk (or coconut yoghurt) as a gluten free, dairy free breakfast. However, you can add toasted oats, milk, yoghurt, or even stewed fruit as the weather gets cooler!

Granola can be stored in an airtight container for 1-2 weeks, or up to one month in the fridge.