Tuesday, 24 March 2015

Maple & Cinnamon Granola

Since coming back from America I've been trying, and failing, to get on the healthy eating band wagon. There's something about those sweet, sugary, subtly spicy flavours that is just so addictive. This recipe definitely satisfies those sugary cravings and because it is packed full of oats, nuts and seeds leaves me feeling full after only a small bowl. 

The beauty of this recipe is that if you don't like a particular ingredient you can substitute it for an alternative or leave it out completely.

  • 125ml (1/2 cup) maple syrup
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract 
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 300g (1 1/4cups) oats
  • 100g (1/3 cup) flaked almonds
  • 50g (1/4 cup) pumpkin seeds
  • 4 tablespoons sesame seeds
  • 100g( 1/3 cup) sultanas
  • Preheat the oven to 150C 300F and line a baking tray with parchment.
  • Mix the syrup, honey, oil and vanilla extract in a large bowl with the cinnamon and ginger. Add he oats, almonds, and pumpkin and sesame seeds and mix until well combined. Pour onto the baking tray and bake for 15 minutes
  • Remove from the oven and mix in the sultanas. Place back in oven for another 15 minutes.
  • When the mixture is golden brown remove from the oven and leave to cool (it will become crisp and crunchy once cooled).
  • Store in an airtight container.

One of my favourite things about granola is, like your ability to play around with the ingredients, I enjoy eating it in so many different ways. On it's own with milk, with Greek yogurt and fruit compote or just grab a handful and shove it in! 

I eat it for any given meal of the day, and sometimes in-between, and I don't even like sultanas, but after 15 minutes in the oven they become even more sweet and so deliciously chewy I can't resist. It will keep for over 2 weeks in an air tight container, but I can't guarantee that it will last that long.

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