I love granola. I just love it. For years when going out for brunch it would be my first choice; now I have it most of the week so weekends are free to get a full on vegan breakfast.
Shop-bought granola can be hugely sugary and a bit crap, despite being really expensive. I got the idea of making my own about 4 years ago, and never looked back! Using ground flax means that you’re getting a good dose of fibre and omega-3 fatty acids, the latter of which can be difficult to get with a fish-free diet. Also, because this isn’t overly dry you can have it with fruit, with vegan yogurt, or even just with a splash of almond milk.
Anyway, here’s the recipe. You can use whatever nuts you like, but these ones are my favourites – and I tend to use the macadamias sparingly because they’re both overwhelmingly flavoured and expensive! It’s dead simple and I usually make a big batch once a week and it will see us through a few breakfasts. It’s also wicked midnight snack fodder.
You will need:
(Makes 1 medium batch)
3 cups rolled oats (remember to use GF oats if you are gluten intolerant!)
1 cup almonds, chopped
1 cup pecans, chopped
1/2 cup macadamia nuts, chopped
1/2 cup ground flax
4 tbsp coconut oil
1/2 cup agave nectar
1/2 cup coconut (optional)
1/2 tbsp ground cinnamon
Preheat oven to 160˚c and grease a baking tray
Gently heat the coconut oil and agave together in a pan for a few minutes
Combine the oats, nuts, cinnamon and flax in a bowl
Pour the coconut oil and agave in, and mix very thoroughly
Spread onto a greased the tray and bake for 30-45 minutes, stirring a few times. Allow the oats and nuts to bundle up a little
Remove from the oven and allow to cool
Once cooled, add in the coconut (if using)
Store for the rest of the week in a closed container!
To make this into a parfait, simply layer in a glass with coconut yogurt, honey and whichever fruit you fancy. If you don’t have the time, just a dollop of coconut vegan yogurt and a handful of blueberries are perfect–as shown above.
If – shock, horror! – you find yourself without any ground cinnamon, don’t worry! I find myself without ground cinnamon but with a ruck of cinnamon sticks way too often, and I’ve found a remedy for this situation: when you melt down the coconut oil, break up a few cinnamon sticks and add them to the pot. The cinnamon will infuse the oil; add the agave too and it’ll be even better. You just need to strain the oil before you use it to get rid of the debris,
Granola has always been a target of the anti-fat groups, thanks to the heavy fats of nuts and coconut oil. Remember, fats are good, moderation is key and you should always look at foods in terms of health and nutritional density, not calories!