This week I am sharing my favourite breakfast recipes from Sarah Wilson’s I Quit Sugar cook book. Last post I shared a cute bacon and egg recipe. Today I am sharing homemade granola made from a variety of nuts and coconut. I have never been a granola or muesli person. In fact breakfast does not really do anything for me. I think decades of eating toast as a teenager is to blame.
I only recently started to get into granola, when I moved to Melbourne. My work place had a granola bar with a number of homemade granola and muesli options. Not too bad! As well as cutting out sugar, I have been conscious of the amount of wheat that I eat, having a slight intolerance. So when I read this recipe was only made with nuts and shredded coconut, I decided to give it a go. Now I love it.
This is my second batch. The first one lasted me well over a month and I stored it in an airtight container. It makes up to 8 cups and you can modify the recipe to incorporate any of your favourite nuts that I may not have.
You will be rewarded each time you open the jar. The smell is infectious. Roasted nuts, coconut and cinnamon….mmmmm…yum! I like to add a little Jalna yogurt and a few strawberries, blueberries or raspberries – whatever tickles my fancy on the day.
Makes approx. 8 cups
5 tablespoons of butter, melted
2 cups almond flakes
1 heaped cup hazelnuts, whole
1 cup walnuts
1 cup pecans
3 cups shredded coconut
2 teaspoons ground cinnamon
Preheat the oven to 180 C (350 F). Place hazelnuts, pecans and walnuts in a food processor and blitz for 5 seconds to roughly chop the nuts. Pulse for another 5 seconds if not chopped enough. You don’t want the nuts to end up like meal, so less is more. If you don’t have a food processor you can roughly chop the nuts with a knife.
Combine the roughly chopped nuts, almond flakes and shredded coconut to a bowl. Sprinkle over the cinnamon and combine. I like to use my hands for this! Add the melted butter and combine to ensure all the granola is coated.
Using two large baking trays, split the batch onto the two trays. Spread to the edge of the tray ensuring a think layer of granola. This will allow the granola to become crunchy. Bake for about 15-20 minutes until golden brown. If you are unable to make a think layer, mix the granola half way through baking.
Allow to cool immediately and transfer to a jar when cooled.
Serve with some yogurt and berries if desired.
Recipe adapted from Sarah Wilson’s I Quit Sugar