One of the most common questions I get when people find out I don’t often cook with gluten or sugar is “what do you eat for breakfast?” For many, the idea of not having bread or cereal for breakfast is baffling. So here’s a favourite at our place…
Makes 1 giant mason jar full
If you don’t have some of these ingredients – don’t worry – any combination of nut/seed etc and quantity will work just fine.
Nut are expensive so if you want to flesh out this recipe and make it last longer, add 1/2 cup millet, 1/2 cup puffed quinoa AND 1/2 cup buckwheat as these are the cheapest ingredients
3 cups of any mixed nuts (I use almonds, hazelnuts, pecans, walnuts, peanuts, cashews & macadamias)
2 cups coconut chips
1/3 cup chia seeds
1/3 cup sesame seeds
1/3 cup flax seeds
1/2 cup pepitas (pumpkin seeds)
1/2 cup sunflower seeds
1/2 cup coconut oil
3/4 cup raw honey or rice malt syrup
3 tbsp cinnamon
1/3 cup goji berries
1/3 cup dried cranberries
1/2 cup hulled millet or buckwheat or puffed quinoa
Place a sheet of baking paper or a reusable silicone baking mat on a large baking tray and preheat the oven to 150°C.
Chop the mixed nuts roughly or whiz in a food processor and place in a large bowl.
Add the coconut chips, seeds, cinnamon, honey and coconut oil and mix well.
A variety of sizes with the chopped nuts is desirable.
Spread the mixture out on the baking tray and bake for 12 mins.
Take the tray out and toss the nuts exposing the ones on the bottom and bake again for 15 mins.
Repeat this about 2-3 times or until it all looks slightly toasted and fragrant. You can control how toasted you like your granola. Just remember to keep an eye on it!!
Remove from oven and leave to cool.
Add the goji berries, cranberries and hulled millet.
Keeps in an air tight container for up to 6 weeks.