Chunky Granola with Nuts and Seeds
This is a one bowl recipe for people who are looking for a tasty granola that does not spike their blood sugar at breakfast, in the way that versions made with dried fruit would.
The coconut and cinnamon add a lovely depth of flavour as well be being good antioxidants and helping to further control blood sugar balance.
A wholefood natural recipe that I like to serve with Kefir, blueberries, pomegranateseeds and maybe a little of whatever other fruitis in season.
Method
Turn the oven on to 150C Fan. Line a baking tray, with greaseproof / non-stick paper
Put all the ingredients into a bowl and then mix them thoroughly. Put the mixture into the lined baking tray and press it down firmly with the back of a spoon until it is all evenly distributed across the tray and even in depth.
Place the tray in the oven and bake for 15 minutes. After 15 minutes, carefully remove the tray from the oven and gently turn over some the mixture. It will have started to set by this point, and you want it to be gentle so that you are left with chunks.
Place it back in the oven for 5 minutes and then again remove carefully and turn the mixture over gently with a metal spoon. You want it to stay in chunks and not break it up.
Again, place it back in the oven for 5 minutes and then remove carefully and turn the mixture over. This will be the third time the mixture has been turned over.
Place back in the oven for the final 5 minutes. After this, the granola should be a rich even brown colour. (Total cooking time will have been 30 minutes)
Take it out of the oven and allow it to cool completely before storing it in an airtight container for up to 4 weeks.
The recipe has been adapted from a recipe in Deliciously Ella
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