Christie’s Granola
Not so long ago granola could only be found the the darkest corners of health food shops, but these days there are shelf-fulls in every supermarket. Unfortunately, many varieties of shop-bought granola aren’t as healthy as they appear, since they contain refined sweeteners and additives. Fortunately, granola is super easy to make (and fun if the kids get involved measuring and mixing)! Why not make some this weekend and start next week with a bang?
This recipe is based on the Breakfast Criminals’ Superfood Granola, but with a few changes. They use Agave Syrup, which is not only difficult to find in Ireland but also has some question marks over it’s healthiness. Maple syrup (the real stuff, not Golden Syrup with added caramel flavouring) is a healthier substitute, but you could also try honey or rice syrup. The Breakfast Criminals also don’t toast their walnuts and almonds (now that’s criminal!), but their suggestion of adding lemon zest and ginger as you warm the coconut oil is inspired!
Finally, Granola can be a bit unforgiving in the oven and can cook unevenly, so it’s important to mix it a couple of times while roasting. I use silicon baking trays that I picked up in Dunnes Stores a few years ago, and these help stop the granola at the edges from cooking faster than the middle.
Ingredients
Coconut oil, 4 tbsp
Maple syrup, 1/3 cup
Cinnamon, 1 tbsp
Lemon, 1/3
Grated ginger, 1 thumbnail
Jumbo Oats, 3 cups
Pumpkin seeds, 1/4 cup
Sunflower seeds, 1/4 cup
Hazelnuts, 1/3 cup
Walnuts, 1/3 cup
Whole almonds, 1/2 cup
Dried cranberries, 1/3 cup
Goji berries, 1/3 cup
Coconut flakes, 1/2 cup
Directions
Heat your oven to 170C.
Peel zest of about 1/3 lemon with a vegetable peeler and finely chop.
Add chopped lemon zest to a saucepan and add 4 tablespoons of coconut oil, 1/3 cup maple syrup, 1 teaspoon cinnamon, and 1 thumbnail of ginger, finely grated. Warm up on a stove until it starts boiling. Take off the heat.
Place 3 cups of jumbo oats in a big bowl, add the syrup mixture and stir well.
Add seeds and nuts and stir again.
Bake in silicon baking trays (or on foil lightly greased with about 1 tablespoon coconut oil) for 35 mins, flipping and stirring granola a couple of times after first 15 minutes.
In a bowl, mix the berries and coconut flakes. Add to the cooled granola and store in containers with tight lids. Oh, and enjoy! See you in class!