Granola is an absolute cupboard and breakfast staple around here, and I love trying out different ingredients and making each batch a little different. Dates are a fabulous addition to homemade granola – after half an hour in the oven they’ll be chewy and caramelly, yum! There are the usual nuts and seeds included here (use whichever ones you like but pecans and pumpkin seeds are particularly good in this recipe) and I’ve added a good helping of coconut flakes to the mix too. Breakfast is served!
DATE AND CINNAMON GRANOLA
- 500ml (2 cups) oats
- 500ml (2 cups) coconut flakes
- 10ml (2 tsp) cinnamon
- 250ml (1 cup) mixed raw nuts, roughly chopped (e.g. pecans, almonds and cashews)
- 250ml (1 cup) mixed seeds (e.g. linseeds, sunflower and pumpkin seeds)
- 15 pitted dates, roughly chopped
- 60ml (¼ cup) honey
- 60ml (¼ cup) coconut oil
- 30ml (2 tbsp) water
- banana chips, to serve (optional)
1.) Preheat the oven to 150ºC and lightly grease a large baking tray.
2.) Combine the oats, coconut flakes, cinnamon, nuts, seeds and dates in a mixing bowl.
3.) Gently heat the honey and coconut oil together in the microwave or on the stove until melted. Add the water.
4.) Pour the honey mixture into the dry ingredients and mix well. Tip the mixture onto the tray and spread into an even layer.
5.) Bake the granola for 15 minutes. Remove the tray from the oven and toss the granola. Return the tray to the oven for a further 15 minutes.
6.) Set the granola aside to cool completely. Store in an airtight container and serve topped with yoghurt or milk and a sprinkling of banana chips if using.