This granola recipe makes a large batch that can be kept in an airtight container for up to 3 weeks, making it ideal for a quick breakfast either at home or work or a tasty snack. Packed with protein and fibre, it will fill you up until lunchtime!
The sweetness comes from the chopped prunes, cinnamon and raw coconut; once the fresh fruit is added when serving, I find I don’t particularly miss the sweetness of any honey or syrup that is used traditionally in a granola recipe.
You can use any nut or seed combination you like but due to my thyroid issues I like to ensure there are some brazil nuts in there for the selenium and metabolism boost they provide. They are also a good source of chromium, which helps process carbohydrates and protein, and aids insulin regulation. They are very calorific so should be eaten in moderation.
Ingredients (Makes around 10 servings)
- 1 tbsp coconut oil
- 260g mixed nuts (brazil nuts, walnuts, almonds, cashews, hazelnuts, macadamia etc)
- 180g oats
- 1 tbsp of sunflower seeds
- 1 tbsp of chia seeds
- 1 heaped tsp ground ginger
- 1 heaped tsp cinnamon
- 2 egg whites
- 5 pitted prunes
- 60g raw coconut slices or desiccated coconut
- 2 tbsp organic natural yoghurt
- ½ kiwi per person
- 5 blueberries
- Preheat the oven to 180 (fan) / gas mark 4.
- Line a baking tray with greaseproof paper.
- Melt the coconut oil on a low heat in a saucepan then leave to one side.
- Pour the hazelnuts and mixed nuts into a freezer bag, seal and bash with a rolling pin to break them down into chunky pieces.
- Pour the crushed nuts into a large mixing bowl then add the oats, sunflower seeds, chia seeds, ginger and cinnamon and mix them together.
- Pour over the melted coconut oil and stir. Then pour over the egg whites and stir again.
- Pour the mixture onto the lined tray, spread evenly and bake for around 20 minutes or until the mixture is golden brown.
- Remove from oven, break into pieces and store in a sealed container for up to 3 weeks.
- Serve with yoghurt and fresh fruit of your choice.