I love to make a big batch of granola on a Sunday for the week – it's such a quick and nourishing breakfast or snack. This one has the addition of pumpkin spice and currants for an extra boost of flavour.
Ingredients
- 1 cup coconut flakes
- 1 1/2 cups mixed raw nuts roughly chopped
- 1 cup rolled oats
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 3 tbs virgin organic coconut oil melted
- 2 tbs rice malt syrup
- 1 tbs pumpkin spice *see notes
- 1/4 cup currants
Method
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Step 1Preheat the oven to 140C. Line a baking tray with baking paper.
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Step 2Place the coconut flakes, nuts, oats and seeds in a large bowl and stir to combine.
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Step 3Heat the coconut oil and rice malt on the stovetop over medium heat. Mix to combine. Remove from the heat and whisk in the pumpkin spice.
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Step 4Pour the coconut oil mix over the granola mixture and stir to coat.
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Step 5Spread the mixture evenly over the lined baking tray and place it in the oven for 20 minutes, turning the tray halfway through the baking time to ensure even browning. Once the granola is toasted to your liking, remove the tray from the oven and sprinkle the currants on top.
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Step 6Serve with yoghurt and fresh berries. Store in an airtight container for up to a week.
Recipe Notes
Makes 6-7 cups.
To make your own pumpkin spice mix: combine 2 teaspoons of ground cinnamon, 1 teaspoon of nutmeg and ½ teaspoon of cardamom in a small bowl.
If you like, you can swap out 1 cup of rolled oats for 1 cup of quinoa flakes, and you can use maple syrup instead of rice malt syrup.
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