I realised that since posting this breakfast granola in 2012, I have not updated the changes made to my recipe. It has been 2-3 years now, and this granola remains a staple in my house. It’s easy to see why though, it’s easy to make and very very moorish. I have it on a crumble, or snack on some of the coconut chips and of course, breakie in the morning with my greek yogurt.
This new version does not have oil in it. You can add it if you like but I don’t mind it without. I have also reduced the amount of nuts and prefer to use more coconut instead. While nuts are nutritious, I’m finding that I may have used too much of it- and as we all know, too much of something isn’t a good thing! Nuts in large amount can affect digestion and are higher in calories. Nuts are my portable snacks, I use almond meal in my bakes and sometimes even toast a few to put in salads. I’m finding that I’m more aware of how much nuts I use and is attempting to reduce it- or have a better control over it.
What remained the same? My love for cinnamon. Oh how I love the smell of this granola when it is cooked. It sends such a warmth through the kitchen and the house. I added some ginger powder to it for that extra burst of antioxidants and also cacao nibs. Chocolate for breakfast is good right?
Healthy Coconut Granola
1 cup of coconut chips
1 cup of desiccated coconut
1/2 to 3/4 cup of mixed nuts
1/2 cup of mixed seeds like pumpkin and sunflower
1 tablespoon of sesame seeds
2 tablespoon of cinnamon
1 tsp of ginger
1 tsp of vanilla paste
1) Toss everything in a bowl.
2) Line baking tray with baking paper. Spread granola on tray.
3) Bake in preheated 180C for 15 minutes