Nutty coconut granola 

There's nothing like a freshly toasted batch of warm crunchy granola. The addition of cinnamon in this recipe makes it taste all the more sweeter, without the need for sugar. It can be stored in a airtight container for up to a week and is great with almond milk, sprinkled on yoghurt or as a crunchy snack. The nuts and seeds give the body a natural protein hit, so it's great for fitness bunnies. And the coconut oil gives it a delicate flavour and helps it to brown to a lovely golden colour. You can double up the recipe to make a larger batch. It makes for a nice gift to give friends in little paper bags with a ribbon tie.

  • 1 1/2 cups porridge oats (or gluten free and organic oats)

  • 1/2 cup hazelnuts

  • 1/2 cup cashew nuts

  • 2 tbs pumpkin seeds

  • 2 tbs cranberries

  • 2 tbs melted coconut butter or oil

  • 2 tbs dried desiccated coconut

  • 2 1/2 tbs organic maple syrup (preferably grade A)

  • 2 ts cinnamon powder

Ingredients (serves 4)

Method

Preheat the oven to 150 degrees. Add all the dry ingredients to a large bowl and mix well. Pour over the coconut oil and maple syrup. Using a wooden spoon, mix really well to make sure all the nuts and oats are lightly coated and there are no clumps. 

Transfer the mixture to a baking tray. Make sure it is one layer so it cooks evenly. Place in the middle of the oven for 20 minutes.

Remove the tray and mix well. Put it back in the oven for 10 minutes. Mix again, then reduce the heat to 100 degrees and cook for a further 15 minutes till golden and dried out. 

Check it regularly to make sure it's cooking evenly and not burning. Once it's cooked, remove from the oven and allow to cool. It can be eaten slightly warm or once completely cooled. Store any leftovers in a glass lidded jar.

Honey, agave or coconut nectar can be used instead of maple syrup. If you do use maple syrup, make sure it's of the highest, purest quality, not a cheap sugar imitation for pancakes. you can use any nuts you have to hand for recipe. Macadamias, pistachios, almonds and pecan nuts all make yummy granola. Raisins, sultanas, chopped dates or apricots can be used instead of cranberries. If you dislike coconut, you can omit it and use olive oil instead or coconut oil.

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