All the flavours of Winter in a bowl, seriously delicious and good any time of day (or season), although I did make this with cold weather in mind. This spiced winter granola is my favourite comfort food for rainy cold days, and the dried chewy cherries pair so well with the warm spices, honestly self control doesn’t stand a chance here, you’ll find yourself eating it by the handful but that’s ok since it’s full of healthy goodness.
5 cups old-fashioned rolled oats
1/2 cup hazelnuts
1 cup sunflower seeds
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon star anise, ground
1/2 teaspoon salt
1/4 cup water
1/2 cup pure maple syrup
1/2 cup light brown sugar or coconut sugar
1/3 cup melted coconut oil or canola oil
1 1/2 teaspoon vanilla extract
1/2 cup dried Cherries
I have taken a different approach this time and made a caramel like sticky sauce to stir thru the Oats, so good…
In a small saucepan, combine the brown sugar with the water and maple syrup and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved and the mixture comes to a boil. Cook for a few minutes to reduce.
Remove the saucepan from the heat and let the syrup cool slightly.
Add the vanilla.
Preheat oven to 320° F/ 160° C degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, spices. hazelnuts, seeds and salt in a large bowl. Set aside.
Add the coconut/canola oil to the brown sugar syrup and stir until thoroughly combined.
Pour the syrup over the oat mixture and mix well with a rubber until thoroughly combined. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 45 minutes.
Rotate baking tray halfway thru.
Allow granola to cool completely in order to get the crunchy clusters.
Now add the dried Cherries.
Store this in an airtight container at room temperature for up to a month.
Aloha is the first thing that comes to mind when I think about this Tropical Granola.
It’s loaded with all things tropical like Pineapple, Coconut, Cashew nuts, Banana chips and a touch of Lime. I can honestly say, one bite and you will be swept away to a sandy beach with palm trees and a beautiful sunrise. The perfect breakfast if you ask me.
I’ve used freeze-dried Sweet Pineapple, toasted coconut flakes, salty cashew nuts, chia seeds, oats and a few other things and the combo is…..Pure heaven.
You may wonder about the salty cashew nuts, but I assure you that in combination with the sweet pineapple and coconut it’s magic.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
• 4 Cups Whole Oats
• 1 Cup Puffed Quinoa
• 1/2 Cup Cashew nuts, salted
• 1/2 Cup Pumpkin Seeds
• 1/4 Cup Chia Seeds
• Zest of 1 Lime
• Juice of 1/2 Lime
• 2 tsp. Vanilla extract
• 1/3 Cup Coconut oil, melted
• 1/3 Cup + 2 tbsp. Agave Syrup
• 1/2 Cup Banana Chips
• 1/2 Cup Coconut flakes
• 3/4 Cup Pineapple Chunks, freeze-dried
1. Pre heat the oven to 310 F / 160 C.
Line a baking tray with parchment paper.
In a large bowl, combine the first 6 ingredients. Mix very well. In a smaller bowl combine the lime juice, vanilla, melted coconut oil and Agave syrup. Pour this mixture over the oat mixture in the larger bowl and stir to combine very well, so everything is covered with the liquid mixture.
Divide evenly over the lined baking tray and place in the middle of the oven.
Bake for 35 minutes, stirring very ten minutes. After 20 minutes add the banana chips, coconut flakes and pineapple chunks. Leave the granola untouched for the last five minutes so cluster can form.
Remove from oven when golden and toasted and leave to cool completely before storing in an air tight container.
Will keep for up to four weeks.
P.S. You can nibble on this as a snack too.
This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?
…and ONLY 6 INGREDIENTS.
4 Cups whole rolled oats
1 Cup large Coconut flakes
1/2 Cup whole almonds
1/3 Cup honey
1/4 Cup coconut oil
1/4 Cup cacao powder
Pre heat the oven to 160 C / 320 F
In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.
With Halloween behind us it’s time to get back on track, at least until Christmas. Can you believe it’s only seven weeks away.
These bars are the bomb. No refined sugar and no added fat whatsoever, just a tiny bit from the sunflower seeds. The chocolate I’ve used is sugar free which you can get at any health store or good supermarket.
Basically super healthy and trust me, you really can’t tell they’re sugar free and fat free, they taste as if they are very naughty. So it’s a win win.
Makes : 16 squares
Needed: Baking dish 8 x 8″
2 C. Gluten Free Oats
1/2 C. Vanilla Protein Powder
1/2 C. Xylitol (or sweetener of choice)
1/2 C. Sunflower Seeds
1/4 C. Ground Flaxseed
1/4 C. Almond Flour
1 tbsp. Stevia Extract
1 tbsp. Lucuma Powder (optional)
1 tbsp. Psyllium Husk Powder
pinch of Pink Himalayan Salt
2/3 C. Applesauce
1/4 C. Unsweetened Soy milk
1 C. Frozen Cherries, cut in half
1/2 C. Sugar Free Chocolate Chips
2 oz Chocolate
3 – 4 Pistachios
chopped Goji Berries (optional)
Preheat oven to 400° F/ 200° C
prepare your baking dish by spraying it with oil, then lining it with parchment paper.
In a large bowl combine all the ingredients in the order stated above. Mix well but carefully. Press firmly into the prepared baking dish with the back of a spoon. I find that metal spoons stick less than wooden spoons.
Bake for 25 minutes. Remove from oven and let cool completely before decorating.
To decorate, chop the chocolate fine and put in a glass bowl. Microwave until melted at 20 second intervals. When melted spoon over the bars with a zigzag motion. Grate pistachios over the bars with a fine mandolin.
It is always a comforting thought to have a big jar filled with home-made Granola. Not just for breakfast, but even as a snack on its own, especially when it comes out of the oven, it’s so tempting to pick out all the big chunks. When you are in the mood for a dessert, top some home-made apple sauce with Granola and whipped cream. Almost instant Apple Crumble, delicious.
Either way this only takes minutes to make and keeps for at least two weeks in an airtight container.
5 C. Whole rolled gluten free Oats
3/4 C. Coconut oil, melted
1/2 C. Honey
1/4 C. Coconut sugar
a pinch of Himalayan salt
1 tsp. Vanilla
1 C. Almonds (unsalted), roughly chopped
Preheat the oven at 325°F. Mix all the ingredients, except the Almonds in a large bowl. Cover a baking tray with parchment paper. Spread out the Granola evenly over the tray. Place in the oven and bake for 20 minutes. At this point add the Almonds, give it a good mix and return to the oven for about another 10 minutes. Remove when golden brown. Let cool completely. Store in an air tight container. It keeps for about two weeks.