This is basically a base recipe for any granola – packed full of nuts and coconut, giving it a super yummy crunch! This recipe is a variation from the fantastic Sarah Wilson’s book ‘I Quit Sugar’ (check out her amazing website http://www.iquitsugar.com) and a great base to experiment with – tweaking to your own tastes.
I make mine without any grains but if you want to add some go for oats, buckwheat or quinoa, adding 1 cup to start with and building up to however you like it. I have also left out dried fruit to avoid a huge sugar hit in the morning but if you’re a bit of a sweet tooth throw in a mix of dried fruits e.g. apricots, pears, figs.
3 cups mixed nuts, chopped (I use almonds, walnuts, pecans, brazil and hazel nuts)
1 cup mixed seeds (I use sunflower and pumpkin)
1 1/2 cups coconut shavings
1/4 cup chia seeds
1/2 cup coconut oil
*You can add a tablespoon of coconut syrup or rice malt syrup if you want a sweeter mix
Preheat oven to 150 celsius and line a large tray with baking paper.
Mix all ingredients in a large bowl and stir to cover everything in coconut oil. Spread mixture on prepared tray and bake for approximately 40 minutes. Mix and fold the mixture through a couple of times during cooking to make sure everything is evenly toasted and crunchy.
Let cool and store in a glass jar. Serve with yoghurt and berries, coconut/almond/dairy milk or eat by itself.