breakfast

Maple and Cinnamon Granola

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Homemade granola is a great staple to have in the house when you are trying to eat well. You can cook up a big batch of it and keep it in an air tight container for weeks. The best thing about granola is how versatile it is;  it works with smoothies, yoghurts, chia pudding or just on it’s own!

I moved house last month and granola became a staple of mine for a couple of weeks because we didn’t have oven! I really lovely the crunchy texture and flavours! Unfortunately shop brought granola tends to be packed full of refined sugar which is completely unnecessary! Luckily granola is easy to make at home and tastes just as good (if not better!)

Now that it is getting colder I am loving warmer spices and cinnamon has to be my favourite. For me this recipe really reminds me of Christmas, so it is the perfect flavour for those cold damp mornings!

cinnamongranola

Ingredients:

200g gluten free oats
100g mixed seeds
100g almonds
100g pecans
100g sultanas
3 tablespoons of coconut oil
4 tablespoons of maple syrup
3 teaspoons of cinnamon

Method:

Preheat your oven at 150C. Place the dry ingredients (except the cinnamon) into a large mixing bowl and stir until they are all mixed together.

Place the coconut oil into a saucepan and melt over a low heat. Once melted take off the heat and stir in the maple syrup and cinnamon. Pour this liquid over the dry ingredients and mix until all the ingredients are covered.

Place the mixture in a baking tray and bake for 30-40 minutes or until it is golden brown. Check the granola regularly and stir to make sure the top doesn’t burn.

Once done leave to cool completely as this is where it gets crunchy and may form clusters. Once cooled store in an airtight container!

What’s your favourite thing to pair with granola?

Let me know your thoughts or questions on this recipe in the comments below!

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