As someone who used to loathe even the thought of breakfast time I’m happy to report that I’ve slowly come full circle and started to enjoy it. I am a big lover of going out for breakfast with friends and family and eating a full English breakfast but that’s something I like to reserve for the weekends and special occasions. For the most part each day I eat one of two breakfasts: gluten free Weet-Bix with fresh berries and A2 light milk or this delicious and crunchy homemade granola with yoghurt and fruit. This recipe is super simple and one that doesn’t really need any instructions or guidelines to follow and it can keep for up to three months in your pantry!
1 cup rolled oats
1/2 cup shredded coconut, pecans and almonds
1/4 cup macadamias, walnuts, pepitas, goji berries and linseeds
1/4 cup sunflower seeds, cacao nibs, currants and maple syrup
3 tbs rice malt syrup
1 tbs chia seeds
1 tbs organic honey
1 tsp cinnamon sugar
Preheat your oven to 160° Celsius and line your baking tray with parchment. Roughly chop the nuts so you’re left with some whole, some chopped and some fine pieces. Add all the dry ingredients into a large mixing bowl and stir through until all is combined. Next mix in your wet ingredients and make sure everything is evenly coated and then pour onto your baking tray and pop into the oven. I have a hotter than average oven and only cooked my granola for around 25 minutes but on a regular fan forced oven I’d stick with 30 minutes, making sure your stir through every 10 minutes to avoid it sticking and burning. Once fully cool down put your lovely granola into an air-tight container or jar and enjoy!