I’m definitely an advocate for bringing in a mandatory 24/7 breakfast menu in all cafes/restaurants/households.
This post and recipe is the direct result of my expedition to the grocery store the other month to purchase a healthy granola (story here and spoiler alert it was a disappointing ending).
The Hardly Healthy System
(I recommend reading this if you are making changes and yet still not seeing any weight loss and positive health results. It may just help).
All I found were shelves and shelves full of processed, sugary cereals with ingredients I couldn’t even pronounce. 4 1/2 star health rating? When sugar is the second listed ingredient? I think not. So when in doubt bake it out – yes I said that. It popped into my mind and it was too cringe worthy not to share.
I love breakfast foods. Love, love, love them. Banana smoothies, nut butters on Ancient Grains spelt toast, pancakes (the completely unhealthy kind), banana bread (recipe here )… ugh. I’m definitely an advocate for bringing in a mandatory 24/7 breakfast menu in all cafes/restaurants/households.
Anywho, the granola recipe I make is really versatile (and you can pronounce all the ingredients). Don’t like an ingredient? It’s easy to substitute for something different. You can use any number of fruits or omit them completely. That’s the beauty of it. Every time I make it, it’s a little different. For the majority of my cooking I do prefer to follow a specific recipe (so not following an exact recipe is me really living on the edge). But in order to make a post, this time I did a little measuring.
The worst part about granola is that is requires portion control (I honestly could inhale this entire batch if I let myself). The best part is apart from its taste is it’s full of healthy fats and complex carbs which keep you full for ages – so it’s great it you have a tendency to snack on unhealthy foods throughout the day as it really tides you over.
For breakfast I pair this recipe with a some fresh fruit and a few tablespoons of Barambah Vanilla Bean yoghurt (and of course a long black).
R E C I P E – B E L O W
*I’ve made a few footnotes just to demonstrate how you could tweak the recipe. And added a gluten free option.
Rustic Golden Granola
2 cups x oats *1
100g x raw almonds *2
100g x macadamia
50g x pepitas *3
50g x sunflower seeds
1 x tsp ground cinnamon
zest of one orange
1 x tsp vanilla essence
50g x agave *4
70g x dried cranberries or raisins *5
70g x dried fruit (apricots/sliced pears ect)
A tablespoon of each seeds: chia, sesame and linseed.
1 – for those going gluten free you can replace the oats with raw buckwheat.
2 – you can combine the amounts of ingredients 1&2 and use any nuts you like. Just make sure they are unsalted.
3 – tip: you could use pumpkin seeds instead.
4 – or honey or maple. Any sweetener of your choice. Basically it acts as a gluing agent to make the recipe a granola not a muesli. If you are really wanting to cut out all sugar then egg whites can be use instead. Just beware it doesn’t work quite as well and the taste differs. Personally I don’t want to compromise the taste.
5 – I use a dehydrator to dry my own fruits as many packaged dried fruits add additional sugars (so frustrating!) so just be aware of that when you are purchasing your dried fruit – or you can go fruit free.
Preheat oven to 120 C.
In a large bowl combine all the dry ingredients (including dried fruits).
Either on the stove or in the microwave warm your sweetener of choice (agave/honey) with the vanilla essence added in, until the consistency means it is able to be poured.
Combine the wet and dry ingredients.
Mix well until ingredients are fully coated.
Grab a baking tray and spread the granola onto it. Make sure you spread it evenly yet thinly otherwise it won’t toast evenly.
Bake the granola for about 1/2 (maximum of an hour) or until the nuts take on a beautiful golden colour.
When the mixture is ready, remove the trays from the oven.
Let the granola cool on the trays before
inhaling the entire batch transferring to a sealed container.
Your homemade granola is now ready to be enjoyed – any time of the day 🙂
~ Once again it’s all about personal preference, taste and what you have in your cupboard. Don’t be afraid to twerk a recipe and make it your own. Let me know your thoughts, if you enjoyed the recipe and if you made it (#alithegirlwho on Instagram so I can see your grand granola dishes).
For a more recipes check out my: