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My husband and I love having Granola for breakfast. Its quick and easy, perfect for busy mornings. But ever since my husband started a sugar free diet last summer (when I was very pregnant!) I have been looking for a clean breakfast Granola that isn't loaded with added sugars and doesn't cost $15 for a tiny bag! As the saying goes 'If  you  want something done right, you have to do it yourself!' So I started to play around with recipes using gluten free oats, all the nutty goodies I could find in my pantry, coconut oil and spices to season.  I have now settled on a super quick, easy recipe that I can rustle up most Sundays and store away for the following weeks ahead. 

The great thing about making your own Granola is you can add in all the things you like and take out any things that you aren't so keen on (goodbye Granolas full of raisins!) 

This recipe takes about 5 mins to prep and 25 mins to bake in an oven. 

* I am one of those annoying cooks who does a lot of my 'measuring' by eye (much to my husbands frustration!) Not the best trait to have when sharing recipes but I think I learnt it from my mum! Most of the added ingredients I add in by the handful or roughly 1/4 a cup size. Feel free to add more or less to suit your taste!

{ T H E    R E C I P E }

{ T H E   M E T H O D } 

  • Pre heat oven to 350 F / 180°
  • Melt coconut oil in a saucepan on a low heat until a clear liquid. Set aside.
  • Place oats, nuts & seeds into a large mixing bowl and stir together. 
  • Next stir the melted coconut oil into the mixing bowl and stir together with the other ingredients until everything has a light coating of the oil. 
  • Add seasoning, spices and salt and stir together. 
  • On a large baking dish (with parchment paper) spread the Granola mix out in one large layer. 
  • Place in pre heated oven for 25 mins.
  • Make sure to check your Granola 1/2 way through the cooking time and shuffle the mixture around so the nuts cook evenly.
  • Once cooked (nuts should be lightly toasted to a golden color) let Granola cool all the way down (Avoid the temptation to eat it all at this point, I warn you it will smell darn good!) Add in your coconut flakes and sultanas and mix well. 
  • Finally store in a air tight container. I like to use glass mason jars. The Granola should keep in an airtight container for up to 2 weeks. 

I have a variety of go to breakfast options which I rotate throughout the week. On the days when I do have my homemade Granola I love to mix it with Forager Project Cashewgurt, unsweetened + plain dairy free yogurt, a spoon full of nut butter and lots of fresh organic raspberries, blueberries and strawberries to top. Its breakfast, dessert heaven! 

As always I love to hear from you! Please leave a comment below and feel free to share with me your ideas and recipes! 

I hope you enjoy this Granola as much as we do in my household!