I have a confession…sometimes if I’m running late in the mornings I eat a bowl of cereal while I’m doing my makeup and then run out the door. Yes, the sugar filled cereal food companies try to pass off as ‘healthy’. One of my favourites at the moment is muesli or toasted granola. I have come across so many yummy granola recipes online I figure why not save myself some money, make it myself and try to tweak them to make them healthier versions! This one does have a little brown sugar in it, but in the context of all of the other ingredients, it’s only a small amount (and you could leave it out if you wanted to)
3 cups oats, uncooked
1/2 cup quinoa, uncooked
1 cup almonds, sliced and whole
1/2 cup pumpkin seeds
2 tblspn chia seeds
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 large apple, peeled and sliced
1/3 cup coconut oil
1 tsp vanilla extract
1/2 cup apple sauce
1/4 cup brown sugar
1/3 cup sugar free maple syrup or sweetner
3/4 cup rasins or sultanas
Preheat oven to 180 degree celcius. Line a large baking tray with baking paper (or 2 smaller baking trays)
In a large bowl mix oats, quinoa, almonds, pumpkin seeds, chia seeds, cinnamon, nutmeg, rasins and cloves together. Mix in the apple and set aside.
In a medium bowl whisk together the oil, vanilla, applesauce, maple syrup or sweetner, and brown sugar. Pour over dry ingredients and mix until everything is moistened. Spread onto the tray(s) and bake for 35-45 minutes, until it’s quite brown, but not burnt! You need to stir the granola every 10-15 minutes to stop it burning. Let granola to cool for 20 minutes on the baking sheets to get even crunchier!
I like to have my granola on top of some greek yoghurt with strawberries and banana, or you could mix up a super chunky green smoothie, put it in a bowl and add some granola on top! It’s even great as a snack on the go in a small take away container eaten with a spoon on it’s own!
Can be stored in an airtight container for around 2 weeks, but the apple will start to make the granola lose it’s crunchiness.
Original recipe found on Sally’s Baking Addiction