Granola is one of my secret obsessions. It’s not something I grew up with, but ever since I got a hold of it in the US I’ve been hooked. There’s something about crunchy oats, dried fruits and nuts that I just can’t get enough of. I use it on top of smoothies and yogurt, or eat a couple of spoonfuls plain as a pre-workout snack in the morning.
The issue with most commercially available varieties is that they’re loaded with added sugar and fat, and expensive. With that in mind, I have started whipping-up my own on Sundays. It’s a shamelessly San Franciscan thing to do but the end result is so damn good that it’s worth it.
Yes, my recipe contains oil and added sugar, but I use only 1 ½ tsp of both per ½ cup serving. It’s also loaded with slow-digesting carbs, fiber, and healthy fats. Go-ahead, embrace your inner hippy, and enjoy delicious, nutrient-dense cereal all week long.
4 cups old fashioned oats
½ cup maple syrup
½ cup vegetable oil (I used Thrive Algae oil)
1 cup raw almonds
½ cup shredded unsweetened coconut
2 tsp vanilla
2 cups unsweetened dried fruit (I used blueberries and cranberries)
Preheat the oven to 375F/190C, and line a baking tray with parchment paper.
Roughly chop the almonds, and the dried fruit (if necessary).
In a large mixing bowl, combine the oats, maple syrup, vegetable oil, chopped almonds, coconut, vanilla and salt. Stir the ingredients until well-combined.
Spread the granola onto the baking tray, and insert the baking tray into the oven.
Cook the granola for 30 minutes at 375F/190C. Stir the granola after 15 minutes in the oven to ensure even toasting.
Remove the granola from the oven, and sprinkle the dried fruit over the tray. Allow the granola to cool, and store in an airtight container.
Makes 7 ½ cups or 15 x ½ cup servings.