The Holy Grainola

When ‘cereal’ (and I use that term very lightly) such as Marshmallow Froot Loops or Star Wars Light Saber Bites adorn the supermarket shelves, sometimes you’ve got to take matters into your own hands before this glorious country successfully bestowsType II Diabetes on you.

Granola is surprisingly easy to make, with the only time-consuming part being baking in the oven at low temp for an hour.

And full credit where it’s due – this recipe has been adapted from the amazing Healthy Chef, Teresa Cutler – Here is her original recipe.

A Berry Delicious Granola Recipe

Ingredients

200 g rolled oats

150g almonds

150g pecans

50 g freeze-dried raspberries

50g desiccated coconut

50g chia seeds

20g unsalted butter

2 tablespoons honey or pure maple syrup

2 tablespoons coconut oil

2 tablespoons cacao nibs

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon vanilla bean

The Path To The Holy Grainola

1. Preheat your oven to 120°C (250°F for those playing in in California) and line 2 large trays with baking paper.
2. Combine oats, nuts, coconut, cacao nibs, chia seeds, cinnamon and nutmeg in a large bowl.
3. Warm the honey, coconut oil, butter and vanilla in the microwave  – 10 seconds at a time – until melted.
4. Pour melted honey mixture over the dry ingredients and mix until well-covered.
5. Spread the granola into a thin layer over the baking trays.
6. Toast the muesli in the oven for about 1 hour, until the granola turns a light golden colour
7. Cool on the trays until crunchy.
8. Crush freeze-dried raspberries over the granola, mix well and store in a sealed container
9. Enjoy granola that is equally delicious and nutritious.