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
- Pinch salt
- 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.