Every fortnight I usually find some time on a Sunday to make our granola stash for breakfast. However, during the recent Covid-19 lockdowns, I got tired of making three meals a day and started to buy store bought granola, which is a luxury that quickly started to add up. After indulging in various granolas during the last few weeks, I’ve made this one based on my husband’s current favourite from The Source - but wheat free!
I lucked out & discovered Bob’s Red Mill Oats which are wheat free (in some countries it can be said they are gluten free, but I think in Australia it’s not 100% stated as so). I found them at my local Leo’s Supermarket but if you jump on google there are a few places which stock them!
Lastly, this recipe produced a very big jar of granola because I decided to make a big batch that will last us a couple of weeks, so you may want to halve the recipe if it seems a bit much! However I assure you it won’t last long because of how addictive it is!
Ingredients
250g wheat free oats (normal oats are fine if you can eat them!)
150g whole almonds
15g puffed quinoa
20g puffed brown rice
50g sunflower & pumpkin seed mix (you can just use one type if you prefer, or none)
50g coconut flakes
80g coconut oil
190g honey (use rice malt syrup or maple syrup to make vegan)
3 tsp ground cinnamon
1 tsp vanilla bean paste
salt, a big sprinkle
Method
Preheat oven to 160 degC & line a baking large baking tray with parchment paper. In a big mixing bowl, combine the oats, almonds, puffed quinoa, puffed brown rice, seeds & cinnamon. In a microwave safe bowl, melt the coconut oil, honey & vanilla bean paste in the microwave (you can also do it over the stove in a pot).
Pour the warmed liquid mixture into the big mixing bowl, giving the contents a thorough stir so everything gets a good coating. Pour mixture on to tray and using a spatula or your hands, pack it down evenly & a tad firm - this helps granola turn into clusters!
Lightly sprinkle salt on top & bake trays in the oven for 15 minutes. Remove trays from oven quickly, add the coconut flakes & give the contents a mix so it can brown evenly. Be careful as you pack it down again - it will be hot this time! Place trays back in the oven for another 12-15 minutes, until golden.
Once cooked, remove trays from oven and leave to completely cool - this further helps make those delicious crunchy clusters in granola! If time permits, I turn off the oven & leave the tray inside to cool. Once completely cooled, break up granola & place in an airtight container - or start snacking immediately!
Serving suggestion! Not just great for breakfast, I also add granola to my yoghurt for a mid afternoon snack w fresh berries!
Granola will keep in an airtight container for up to three weeks. If you live in a warmer climate, keep it in the fridge.
