I’ve been at it again. I couldn’t resist making a new granola recipe and here’s what my kitchen cupboards threw at me.
Something I realised in the making of this was how much the contents of my cupboards have changed since food has become a big part of my life. Thinking back to when I was first exploring new foods and recipes I certainly didn’t have any of the ingredients that I needed. So you might not have any of the ingredients below …. yet!
I had to go and search for bizarre things that no-one knows how to pronounce. I mean is quinoa meant to be quin – o – ah or kean – wa!?!
It wasn’t easy and I’m still hunting down local produce that is hopefully organic and doesn’t cost my entire earnings to buy. When searching for the ingredients below you can find them in your local supermarket except for the quinoa flakes …. so leave them out this time and get making but I would implore that you check out your local natural foodie shop. One that I practically live in is in Honiton and there’s a couple in Exeter too. A few people have asked about my shopping list and it’s something I’m happy to share but for now here’s the most important thing ….. the recipe.
Serves: 10 - 14
Time to prepare: 10 - 15 minutes
Time in the oven: 45 minutes
Ingredients…
2 ripe organic bananas
2 tbsp (heaped) organic peanut butter (I use organic Whole Earth or Meridian, crunchy or smooth works)
2 tbsp (heaped) organic honey, agave nectar or maple syrup
1/2 cup pitted dates (110g)
1/2 cup organic peanuts (85g)
1 cup organic black raisins (150g)
1/2 cup organic dried cranberries (60g)
1/2 cup organic sunflower seeds (90g)
1/2 cup organic pumpkin seeds (65g)
1/4 cup chia seeds (40g)
1/4 cup organic sesame seeds (40g)
1/2 cup organic almonds (70g)
1/2 cup organic hazelnuts (75g)
2 tbsp cacao powder or you can use cocoa powder too (15g)
3 cups oats (GF if needed) (420g)
1 tsp coconut oil (for greasing)
How to create…
First, turn on your oven to 180′/gas mark 5.
Secondly, grease your oven dishes/ baking tray(s) using the coconut oil. I use two dishes to spread the mixture out as it helps to add that little extra crunch.
Next, whizz together the banana, peanut butter and honey in a food processor until it’s smooth.
Then, add in the rest of the ingredients apart from the oats.
Mix it all together in the food processor roughly chopping the dates and nuts (30-40 seconds).
After that, pour the mixture and oats into a separate bowl.
Mix together, evenly covering the oats, it will begin to form clusters.
Divide the mixture equally between your greased baking trays. Spreading out loosely, leaving some chunky clusters.
Bake for 45 minutes until it is golden brown. Stir the granola every so often to ensure an even bake (it can turn crispy on top so stirring is vital!)
Finally, allow to cool before storing in an airtight container for up to a week, if it lasts that long.
I love this healthy breakfast with some home-made sneaky chocolate mousse and fresh berries.
Hope you enjoy,
Emmy x
This recipe is plant based, gluten free, dairy free, refined sugar free, vegan and is full of wholesome goodness. All the ingredients I use I try to use organic, local and fair trade where possible and necessary but it’s up to you to choose what you want to use.
Did you know?
Pumpkin seeds are loaded with nutrients ranging from; copper, protein, zinc, antioxidants and magnesium which your body needs to produce energy (1).