Happy New Year! I usually take this opportunity to share a few of my New Year’s resolutions (or like in 2014, New Year’s intentions) but as I have yet to fully form them I will save that for another day. The only resolution I have decided on is to eat less sugar and I am 6 for 6 failing that one.
In most years you can see a general trend of resolutions across the internet. Last year it was to improve photography skills, this year I have read so many posts about wanting to improve and increase happiness. I think I am a relatively happy person, but I do suffer from quite bad anxiety, which is something I want to work on reducing this year. I have read so many self-help articles over the years and I am so bad at actually implementing them; the worst part being that they are simple, healthy habits that I should already be embodying! The two that I really need to work on this year are to do more (any) aerobic exercise and to try and keep my blood-sugar levels even.
Which is where this granola comes in. I am not a huge lover of breakfast foods. Brunch yes with it’s pancakes and various fried meats, but breakfast has never been something I leapt out of bed for. Which is why I have finally jumped on the homemade granola bandwagon. I can’t believe it’s taken me this long to make it! It’s full of crunchy protein packed nuts and seeds, slow energy release oats and a little sweetness from maple syrup. The coconut oil is subtle and not overpowering and the lack of sugar stops it from being cloyingly sweet. You can add dried fruit after it comes out of the oven if you wish but as I don’t like them I’ve left them out.
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recipe by Jennifer Brown makes around 3 0.5l jars
300g (3 cups) porridge oats
120g (1 cup) pecans
130g (1 cup) almonds
50g (½ cup) pumpkin seeds
45g (½ cup) sesame seeds
20g (2 tbsp) poppy seeds
20g (2 tbsp) chia seeds
20g (2 tbsp) ground flax seed
3g (½ tsp) flaked salt
3 tbsp maple syrup
3 tbsp melted coconut oil
1 tsp vanilla extract
1 tsp cinnamon
- Preheat the oven to 180C fan and line two baking trays with unbleached parchment paper.
- In a large bowl mix together the oats, nuts, seeds and salt.
- In a smaller bowl mix together the maple syrup, coconut oil, cinnamon and vanilla until well combined.
- Pour the wet ingredients into the dry and stir together with a wooden spoon for about a minute - you want to make sure that the syrup/oil mixture is well distributed.
- Split the granola between two trays and flatten out into even layers, place in the oven for ten minutes.
- After ten minutes take the trays out of the oven. The edges of the granola will have started to go brown. Using a wooden spoon bring the edges of the granola into the middle to mix with the rest, then flatten the mixture out again. This will help prevent the mixture from burning.
- Return the trays to the oven - and if your oven is anything like mine rotate the trays and switch which tray is on the top shelf. After 10 minutes repeat the last step and return to the oven for a further 10 minutes.
- Remove the trays from the oven and allow the granola to cool before decanting into jars to store.