Cinnamon & Vanilla Granola

Granola_site

Since discovering a couple of years ago just how much sugar was in packaged cereals, I’ve been making my own. My favourite cereal since that time has always been this one – made with whole and healthy ingredients and no refined sugar. With a base of oats, it’s the perfect breakfast when you want something a little more substantial.

Recently, though, I bought this great cookbook – ‘Primal Kitchen’ (by Sarah Dueweke, Penguin Random House New Zealand, 2015) – and came across her recipe for Cinnamon Vanilla Granola. I loved the simplicity of it, with its combination of roasted nuts, seeds, dried fruit, natural flavourings and a little honey, and thought it would make an ideal breakfast alternative for those days I want to eat light.

It’s easy to make and simply requires slow roasting in the oven until it’s deliciously crunchy – perfect to sprinkle over yoghurt and fruit, or just munch on its own as a mid-morning snack. Enjoy!


CINNAMON & VANILLA GRANOLA

Makes about 14 half cup servings

Ingredients:

  • 2-1/2 cups raw almonds, chopped
  • 1 cup raw cashews, chopped
  • 3/4 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1-1/2  cups coconut threads
  • 1/2 cup almond flour (almond meal)
  • 2-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons sea salt
  • 1/4 cup liquid honey (or you could use pure maple syrup)
  • 1/3 cup coconut oil, melted
  • 1-1/2 teaspoons vanilla extract
  • 1 cup sultanas
  • 3/4 cup dates, chopped

Method:

  1. Preheat oven to 150C (300F). Line a large baking tray (with sides) or roasting pan with baking paper.
  2. Mix together all the ingredients together, except the sultanas and dates and stir well.
  3. Tip the mixture into the tray, spreading it evenly and put in oven.
  4. Bake for around 45 minutes to an hour (will depend on your oven and how well roasted you like your granola). Stir the mixture every 15 minutes while it’s baking. About 15 minutes from the end of the bake, add the sultanas and dates and stir through (don’t add them in too early or the sultanas will burn).
  5. Take the tray out of the oven, place on a wire rack and allow to cool completely. Then pour into an airtight container and store at room temperature.

Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting

 

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