This granola features in my #betterbreakfasts and it is, I think, the nicest granola I have ever made. I wanted a granola that the children would eat, so I had Caoimhe on board in deciding what would go into it. It isn’t packed full of different things, but it is simple, tasty and nutritious.
I wasn’t sure how it would be received, but we have to try don’t we? Caoimhe, Abbie, Harry, myself and even Mr. Simply Homemade who normally isn’t a granola fan, all loved this.
260g Porridge Oats
200g Chopped Nuts – we used hazelnuts, pecans & almonds; any combination would work well
60g Sunflower Seeds
40g desiccated Coconut
150g Coconut Oil
3-4 Tbsp Mulberries*(or your own preferred choice of dried fruit)
- Preheat the oven to 160C and line a large baking sheet with parchment (use two trays if you have to).
- In a large bowl combine the porridge oats, nuts, sunflower seeds and coconut.
- Melt the coconut oil and honey together over a low heat, then pour over the oat mixture and mix well.
- Pour onto the tray and place in the oven for 20-30 minutes, turning a couple of times (the longer you leave it, the more toasted it becomes and the more intense the flavour but don’t leave so long that it burns!!)
- Allow to cool completely before pouring back into the bowl, breaking any big chunks and then stirring in the mulberries.
- Store in an airtight container. Serve with a splash of milk or a dairy free alternative such as Almond Milk or perhaps some greek style yogurt and berries.
I make this every week now and when the tub is empty, I’m under pressure to refill it as soon as, which I am delighted to do.
*Mulberries can be found in your local health food store, they are lovely, sweet and so healthy. Packed full of nutrients and antioxidants, they also contain anti-aging properties!