Coco-Nutty Granola

coco-nutty-granola-iqs-2

I have mentioned to you before that breakfast is my favourite meal of the day. If done right (for example with this recipeΒ or with these breakfast cookies), it canΒ put me in a great mood. That’s why I pay attention to what IΒ eat for this first most important meal of the day.

I do love a bowl of yoghurt and granola sprinkled with seasonal berries, but we know that the shop-bought granolas are full of sugar (and other nasties), so I like to prepare a homemade sugar-free version and adjust a recipe according to my liking.

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This Coco-Nutty Granola is my favourite one – utterly delicious and very healthy. The author of this recipe, Sarah Wilson, is the ‘brain’ behind the I Quit Sugar movement (something I am also a big fan of).

To make about 5 cups / 425g / 1.5 big Kilner jars (or one big and one small) you will need:

  • 3 cups (175g) coconut flakes
  • 2 cups (250g) almonds, cashews, pecans, walnuts, pumpking seeds, roughly chopped
  • 2 tbsp chia seeds
  • 1 tsp ground cinnamon (optional)
  • 80-100g coconut oil or butter, melted
  • 3 tbsp rice malt syrup (optional)

Note: if you wish to add rolled oats, toss 2 cups (200g) into the bowl with the rest of the ingredients, and add a little more oil and syrup)

Preheat the oven to 120 degrees and line a baking tray with baking paper. Combine all the ingredients and then spread evenly on the tray. Bake for 15-20 minutes until golden, turning halfway through the cooking time. Remove from the oven and allow to cool, then eat or store in an airtight container (I like to store mine in Kilner jars – a big one and a small one).

coco-nutty-granola-iqs

coco-nutty-granola-iqs

coco-nutty-granola-iqs

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