My standard breakfast most of the time involves oats in some way, be it porridge or granola. Recently I've really got into coconut oil and so this granola recipe uses it with ginger to make for a really tasty but quite subtly flavoured granola. I enjoy mine with yogurt and fruit but it would work well with milk too!
The quantities are enough to fill a large Kilner jar and tend to last me a fortnight. This granola doesn't hold quite as well as the shop bought type as there is less sugar; it is more like baked oats. The ginger syrup is the substitute for the sugar added to usual granola recipes and I think it is a lot more tasty.
To make a large batch of coconut and ginger granola you will need:
3 cups oats
1 cup nuts/seeds (I use a variety of different ones including pine nuts and sunflower seeds)
2 tbsp coconut oil
1 tbsp ginger syrup from a jar of stem ginger (you could even add some finely sliced stem ginger if you wanted!)
Preheat your oven to 170C and line a baking tray with greaseproof paper
Add the oats and seeds to a bowl and pour in the coconut oil and ginger syrup. Give it all a good stir.
Pour the mix onto the baking tray and bake for 10 minutes, turning all the baking ingredients at 5 minutes.
Allow to cool on the tray before pouring into an airtight container. The granola will keep for 1 month.
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