This granola is a game changer.
It's refined sugar free, gluten free, dairy free and vegetarian. It is packed with nothing but goodness and bound to give you a great head start on your day. It's motivation in a Kilner jar and I love it.
The creation of this granola came about when Waitrose got in touch and asked me if I wanted to take part in their Healthy Food Swaps project. With good January intentions I was on board to make some changes to better my eating habits. When reviewing my diet, one of my immediate realisations was for way too long I have been eating sugary cereals for breakfast. This means I start my day off with a sugar rush but inevitability crash mid-morning. I have found myself reaching for snacks simply because I haven't set myself up with a cracking breakfast. So I wanted to find an alternative to refined sugar packed cereals that was still quick and easy to grab in the morning and still delicious.
Enter granola! An easy, homemade breakfast that can be customised in any which way you choose. I've based my granola on two of my favourite healthy snacks, almonds and dates. Almonds are great for heart health and packed with good fats whilst dates pack a punch of flavour and will keep your energy levels up. I've also added in linseed, sunflower seeds, cranberries and raisins for added goodness. Linseeds are a great source of omega 3 and fiber whilst sunflower seeds are also packing a punch of fiber and magnesium. I could waffle on with lists and lists of health benefits, but I'm guessing you get the picture.
You can also customise this granola in anyway you like. Would you rather use walnuts rather than almonds? Go for it! Rather pumpkin seeds rather than sunflower? You've got it! Sub in whatever dried fruit you like and mix up your favourite combinations to make breakfast the best time ever.
For Crunchy Almond and Date Granola you will need (makes 2 large jars):
540g rolled oats (gluten free)
130g flaked almonds
140g sunflower seeds
100g argave syrup
150g raw honey
70g organic raw coconut oil
2 tsp cinnamon
1/4 tsp salt
Preheat your oven to 190c and line to large baking trays with baking parchment.
Then begin by combining the oats, almonds, sunflower seeds, linseeds, cinnamon and salt in a large bowl.
Stir it up.
Chop the dates up removing any stones and add to the mix with the cranberries and raisins.
Over a low heat melt together the coconut oil, honey and argave syrup until melted together.
Once smooth, add to the dry mix and mix through immediately coating the dry mixture in the oil and syrup.
Spread on to baking sheets and bake for 40 minutes until golden and crisp.
You will need to mix and turn the oats every ten minutes so they all become golden and delicious.
Leave to cool before storing. It's compulsory to taste test at this point so don't be surprised if you find yourself grazing on warm granola.
Store in clean clip-top or screw-top jars.
Enjoy with milk, yoghurt and fruit or simply by the handful straight out of the jar!