Spiced Nutty Granola
Granola has always been a cupboard essential in my house and since I started making my own I have never gone back to the store-bought one, the flavours and scents of making homemade granola are dazzling.
This simple version is one of my favourites for topping up pancakes and porridge, and for making a delicious and satisfying mid-afternoon snack served with yoghurt and frozen fruits. You can store your homemade granola in an airtight container for up to a month (if it lasts you that long!).
Ingredients
2 cups Jumbo oats
2tbsp coconut oil, melted
2tbsp honey/maple syrup/agave
1tbsp crunchy peanut butter
1tsp cinnamon
1tsp nutmeg
1tsp ginger powder
1tsp mixed spice
handful of nuts, slightly chopped
1tbsp mixed seeds
Method
Preheat the oven to 170ºC and grease a rectangular baking tray with some coconut oil
In a medium bowl mix in the wet ingredients, combine well
In a large bowl, add the oats and spices, followed by the mixture of wet ingredients. Combine well, until you get a sticky consistency and there are no reminding dried oats
Transfer the mixture into the baking tray, using a wooden spoon or spatula, spread the mixture evenly across the tray
Bake for 30 minutes, stirring the mixture half way through baking, and incorporating the chopped nuts
Take it out of the oven and add the mixed seeds. Let the granola cool down - you will see that it gets crispier as it cools
Store your granola in an airtight container for up to 2 weeks