My go-to granola recipe is loosely based on Sarah Wilson's Coconutty Granola, but with added flavours (I've included a chai spiced version and a spiced chocolate version) and substance! I usually make mine vegan and use rice malt syrup, but there is also a non-vegan (honey) option and a gluten-free/paleo option (substitute the oats for more coconut or buckwheat).
My favourite way to enjoy either flavour of granola is served with coconut cream or banana ice cream, fresh fruit and non-dairy milk!
Makes 5-6 cups
- 2 cups coconut flakes
- 1 cup rolled oats (can be left out or substituted for 1 cup coconut flakes or buckwheat to make gluten free)
- 2 tbsp chia seeds
- 1/4 cup sesame seeds
- 1/4 cup pepitas
- 1/2 cup buckwheat
- 1.5 cups pecans, chopped
- 3 tbsp melted coconut oil/butter
- 1-3 tbsp rice malt syrup/maple syrup/raw organic honey (depending on how sweet you like it)
- Sprinkle of salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground clove
- 1/2 tsp ground cardamon
- 2-3 tbsp cacao powder
- 1 tsp cinnamon or ginger (optional)
- Preheat oven to 125C and line a baking tray with baking paper.
- Combine all ingredients and add in spices OR cacao (depending on which flavour you want to make). Mix thoroughly and spread in a thin layer on the tray.
- Bake for around 20 minutes before stirring the granola and then bake again for another 20 until crunchy and golden (the cooking time can be less but I prefer mine to be really crunchy!)
- Remove from the oven and let it cool completely before serving. Store the leftovers in jars/airtight container for about 2 weeks in the pantry, but it can also be frozen to prolong the shelf life!
I hope you love this recipe as much as I do, and don't forget to #healthforhappy on your recreations so I can see them on Instagram!