I have named this my ‘Simple Sunday’ granola as it is such a quick and easy recipe that I always make on a Sunday afternoon in preparation for the week. It makes just enough for five portions (if I stop myself from eating the mix off the spoon!!) and I usually eat it with some almond milk and fruit or some yoghurt, banana and raw honey. The ‘one bowl’ recipe is such a good way to ensure you have a healthy breakfast for every day, which you can just quickly package up into a pot or jar and take on your travels! The thing with this granola is that I don’t get bored of it, unlike lunchtime salads which I have to change quite often! I love it so much that I often have it at the weekend too!
Of course, there is plenty of scope for adding variety into this too. Although I have given a basic recipe and measurements, I really encourage you to experiment and would love to hear of the variations you come up with! I would recommend keeping the same proportion of oats, as they are such a healthy way to stay full until lunch, and then using up whatever complimenting ingredients you have in the cupboard! What do you eat your granola with?
- 2 cups porridge oats
- 50g mixed nuts, roughly chopped
- 50g mixed seeds
- 7-10 medjool dates, chopped
- 2 tbsp coconut oil
- 1 tbsp honey or maple syrup
- 0.5 tsp cinnamon
- A pinch of himalayan pink salt
- Preheat your oven to 120 degrees celsius
- Gently melt the coconut oil in a glass bowl
- Add the honey (or maple) and cinnamon and mix together
- Add the dry ingredients and mix until the coconut oil and honey mix is evenly distributed
- Spread out onto baking paper in a rectangular cake tin
- Bake in the oven for 25-30 minutes until lightly toasted (take out if it begins to look brown)
- Leave to cool so that it forms 'clusters'
- Once cool, store in an air tight jar