Coconut Nutty Breakfast Granola
This is my Coconut Nutty Breakfast Granola – a version of Sarah Wilson’s Coco-Nutty Granola. It’s a recipe I keep coming back to when I need something yummy, portable and great for eating when arriving at work after a hot yoga class. I’ve always loved Sarah Wilson’s recipes, and highly recommend her cookbook: I Quit Sugar for Life. Actually, all of her books are great!
I’ve tweaked this recipe with my favourite nut combination, and also included the nutritional information so this can be a great recipe if you are following a Ketogenic diet as it is mostly good fats, and a little carbohydrate from the rice malt syrup, which could be omitted if you like. I leave it in as it does add a nice flavour.
I make up a batch of this and take the whole lot to work, so I usually enjoy this with a nice herbal tea at my standing desk as I look at what’s ahead for the day. The cinnamon-y crunch makes it hard to start the day off in a bad mood 😉
I’ve also attempted to include organic ingredients where possible. But you know, do what you can 🙂
Serves 8-9 (in my opinion!)
Prep time: 5-1o min
Cooking time: 25 – 30 mins
Ingredients:
- 3/4 cup, Walnuts, Raw
- 1/4 cup, Raw Cashews
- 1 cup, Raw Macadamias
- 3 cups Flaked Coconut
- 2 tbsp, Pumpkin Seeds
- 2 tbsp, Chia Seeds
- 1/2 tsp cinnamon, ground – I tend to be a bit more heavy handed with this 😉
- 3 tablespoon, rice malt syrup
- 3 tablespoon, Extra Virgin Coconut Oil
- Pinch of pink Himalayan salt (TRUST me on this!)
- 50 grams Greek yoghurt, to serve
Method:
- Preheat oven to 120 degrees C and line a tray with baking paper
- Combine all ingredients (other than the yoghurt), and mix together in a big bowl, then spread evenly on the tray
- Bake for about 20-25 minutes until golden, turning halfway through the cooking time. I like it nice and crunchy/caramelised so the longer you leave it in, the more it will develop. Mmmmm….
- Remove from oven and allow to cool
My Coconut Nutty Breakfast Granola can be stored in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).
I serve it with a nice big dollop of my favourite Greek Yoghurt from Tamar Valley Dairy.
For my other recipes check out my recipe blog here!
