Most people think granola is a healthy choice. And I was exactly the same. I used to eat of lot of granola particularly when I was travelling as lots of food places do granola as a breakfast option.
Sadly it’s usually full of sugar and very high in sugar too. And if you add a shop bought fruit compote to it too then the sugar content goes up even higher.
Next time you’re looking at granola have a look at the sugar content. Generally with sugar you want to look for 5g or less per 100g. It’s on the label where it say carbohydrates and then “of which is sugars”.
So with all that in mind I’ve created this granola recipe. A big warning through, this granola is not sweet! The figs add a little sweetness but the flavour comes from the cinnamon and vanilla. It’s packed full of protein to keep you full and essential fats.
1 cup of sunflower seeds
1 cup of pumpkin seeds
1 cup of flaked almonds
1 cup of pecans (chopped)
3 tablespoons of flax seeds
3 tablespoons of coconut oil
1 teaspoon of cinnamon
1/2-1 teaspoon of vanilla powder
4 dried figs (chopped)
1. Preheat the oven at around 170°C (fan).
2. Line a baking tray with baking paper.
3. Mix all the seeds and nuts in a bowl.
4. Chop the figs and add those.
5. Melt the coconut oil and add it to the bowl along with the cinnamon and vanilla powder.
6. Mix everything together and spread it out on the baking tray.
7. Pop in the oven for 10 minutes and then give it a stir.
8. Pop back in the oven for another 10 minutes.
Keep an eye on your granola, it can burn really easily and you don’t want that horrible burnt taste (I’ve done that before!). Better to take it out early than too late.
And it won’t stick together like the shop bought granola as it’s not sticky with sugar.
This will make a big batch for the week. If you want a smaller batch just halve the quantity of nuts and seeds but keep the oil, cinnamon and vanilla powder the same, reduce the figs by 1.