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Nuts about Granola!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A nutty, oaty breakfast treat
Course: Breakfast
Servings: 1
Author: Gillian Thompson
Ingredients
  • 40 g coconut oil
  • 120 ml honey
  • 1/2-1.5 flaked salt
  • 340 g jumbo rolled oats or a mix of other grains
  • 200 g mixed nuts roughly chopped (I used almonds, walnuts and pecans)
  • 50 g pumpkin seeds or seeds of your choice ( I used sesame pumpkin, hemp and poppy)
  • 50 g coconut shavings (I had toasted shavings which ended up double toasted and double crunchy)
  • 1 egg white
  • 80-100 g dried fruit of your choice (I used sour cherries and white mulberries you could also use apricots and dates if you like)
Instructions
  1. Heat the oven to150C and line a baking tray with greaseproof paper.
  2. Put the oil, honey and salt together in a small pan and heat gently until the oil has melted and all ingredients are well combined.
  3. Take off the heat and allow to cool slightly.
  4. Mix the dry ingredients, apart from the fruit, in a large bowl.
  5. Add the slightly cooled honey and oil to the dry ingredients and mix well.
  6. Beat the egg white in a separate bowl until soft peaks and add to the cereal bowl.
  7. Spread out on the baking sheet and bake for about 30-35 minutes until golden.
  8. Stir occasionally to ensure it cooks evenly.
  9. Leave to cool in the tray then stir in the dried fruit.
  10. Store in an airtight container and use to top plain yoghurt or just snack out of a small jar.