There comes a time when a person stops feeling comfortable eating a tray of flapjack every week (or does there?).
And now that time has come for me, this is what I’ve started making instead: similarly tasty, but lower fat and altogether more wholesome, homemade granola.
- 2 tbsp extra virgin coconut oil
- 2 tbsp maple syrup
- 1 tbsp raw honey
- 1 tbsp cocoa
- 300g oats
- 100g chopped almonds
- 100g chopped dried apricots
- 50g sultanas
- 50g chopped hazelnuts (optional, but cocoa + toasted hazelnuts = Nutella vibes, so why wouldn’t you?)
- 50g pumpkin seeds
- 50g golden linseed
Note: if pushed for time, you can substitute all the dry ingredients for 500g your favourite muesli, plus a handful of any extra nuts or dried fruit you fancy.
Note on ingredients: oats, almonds, apricots and golden linseed have a reputation for stimulating milk supply, however there is no convincing scientific evidence for this. But the tasty, slow-release energy they provide does not go amiss when one is up all hours of the day and night sustaining two small humans!
One of my small humans. Obviously use whatever cocoa you like, but I’m partial to this one. 😉
In a big bowl or pan, mix the oats, oil, syrup, honey and cocoa until all the oats are coated. Then stir in everything else. This should smell really good.
Scoop loosely onto 2 lined baking trays; don’t press down, as you want to toast all the individual pieces evenly.
Bake for 10 mins at 150’C. By now it should smell insanely good!
Allow to cool, then stir to break up any large clumps.
Somehow get it into a mason jar (other jars are available). I do this by using the baking parchment as a funnel and pouring it into the jar, which is quick but some inevitably spills…
Consume by the bowlful with milk of your choice, with yoghurt & fruit, scattered over ice cream, or – my fave – dry, by the desert spoonful, whilst waiting for the kettle to boil.