This granola is a fabulous staple to have in the pantry for breakfasts, snacks and even lazy dinners! Being nut aware for my youngest daughter has meant having to be super prepared in every situation, having a wide variety of nutritious food that isn’t going to risk her having a reaction….so of course this recipe is as much for me as it is for you, having a regular place on our table.
Why is it good for you?
Oats are high in fibre, fab for keeping you full.
Coconut oil is almost completely medium chain triglycerides, metabolised straight as a fuel for your body.
Coconut flakes are another high fibre, good fat addition to help kick hunger to the curb.
Pumpkin seeds are a rich source of zinc, magnesium and plant-based omega 3 fatty acids and also have a good amount of protein.
Sunflower seeds have stacks of vitamin B1 and E and are a fab source of protein.
Real maple syrup is unrefined and raises blood sugar slower than regular old table sugar.
I’m a huge fan of a cooked hearty breakfast, but sometimes life gets busy, and we need a fast meal. This is a fab option and will leave tummies happy and energised.
The coconut flakes go super crispy, and are so heavenly to munch on their own (perfect for a crunchy lunchbox addition!) and it goes great with greek yoghurt or with my layered breakfast chia cups.
If you want it to be grain free, just replace the oats with some nuts like almonds, cashews and pecans.
120g coconut oil
100g maple syrup (grade B)
3tsp vanilla powder
200g organic rolled oats
250g organic coconut flakes
100g sunflower kernels
pinch sea salt
Melt coconut oil and maple syrup over a very low heat until it forms a liquid.
Pour into a large bowl along with all other ingredients and mix well.
Bake in a 150 degree (fan forced) oven for about 40-50minutes in a large baking tray, mixing around every 10-15minutes to prevent burning.
Store in an air tight container for a few weeks in your pantry (if it lasts that long!).