Ingredients
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2½ cups (250 g) jumbo Oats
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¾ cup (100 g) mixed Sunflower Seeds
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1¾ oz (50 g) Coconut Oil
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3½ tbsp (50 ml) Brown Rice Syrup
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a pinch of Salt
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1 Egg White
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scant 1½ cups (150 g) Pecans
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3½ oz (100 g) golden Berries
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3½ oz (100 g) Goji Berries
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1¾ oz (50 g) Cocoa Nibs
Directions
Long, slow-baking gives granola a lovely flavour and crunchy texture, making this an absolute winner (and much cheaper than store-bought). Adding an egg white to the mixture helps the oats and seeds stick together in little clusters, but if you’d prefer it to be vegan-friendly, then simply leave the egg white out the texture will just be a little more free-flowing. Serve it with a good dollop of your favourite natural or coconut yogurt and some fresh fruit, adding a drizzle of honey or date syrup if you fancy a little extra sweetness.
Steps
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1
Done
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Preheat the oven to 150˚C (300˚F) Gas 2. Put the oats and seeds into a bowl and grate in the coconut oil (or add the olive oil). Add the brown rice syrup and salt. |
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2
Done
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Stir until evenly mixed. Add the egg white and mix through until the oats are coated and the mix is forming little clusters. |
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3
Done
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Spread over a roasting pan and bake for about 40 minutes, until the granola is golden and crisp. Add the pecans and return to the oven for a further 5–10 minutes, until the nuts are lightly toasted. |
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4
Done
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Remove from the oven and leave to cool before stirring in the berries and cocoa nibs. Store in an airtight container. |
