Adapted from the original recipe by Peaceful Cuisine: https://www.youtube.com/watch?v=WmyNb3seDLI
Although you may associate the word “fiber” with prunes and getting older, granola’s oats deliver impressive amounts of fiber which will keep you fuller for longer. The nuts add healthy unsaturated fats, and some protein. Tea provides added antioxidants. However, in order to reap these benefits, try to avoid granolas with added sugars and oils. This granola recipe is fast, easy, gluten-free, and vegan. Best of all, you know exactly what is going into it. I usually make my granola on the weekend and enjoy it throughout the week for a filling breakfast.
300g rolled oats
120g liquid sweetener (I used maple syrup)
60g coconut oil
30g shredded coconut
60g raw almonds
3 tbsp tea leaves (I use rooibos wedding chai from Alice’s Tea Cup)
1 tsp vanilla extract
pinch of sea salt
optional: dried fruit such as dried blueberries or dried cranberries
- Heat the oven to 180C/350F.
- Mix all of the ingredients together EXCEPT FOR THE DRIED FRUIT.
- Bake on a split or parchment for 25 minutes.
- Add dried fruit if using.
- “except for the dried fruit” was in caps for a reason. Don’t do what I did and end up with a batch of burnt dried blueberries ruining your wonderful granola. I painstakingly picked most of them out that time, to make it edible.
- I tried this recipe with raw hazelnuts instead of raw almonds, and I found that the hazelnuts got overcooked. The almonds hold up nicely.
- Store in an airtight container.
- My favorite ways to eat this granola is plain, as cereal with almond milk and berries, on top of yogurt, or on top of ice-cream.
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