Niki’s Nutty Granola

Warm up this Autumn with a seriously addictive, delicious, and crunchy granola. You really can’t go wrong here guys and what’s more, you can be quite versatile with this granola. I like to heat some almond milk and have my granola on top, especially when the chilly mornings roll in but you can have it on its own or as a topping for coconut ice cream for example, the options are endless! Free of gluten and refined sugar, it’s a winner for everyone!

All you need to make my nutty and grain free granola is:

INGREDIENTS:

(Makes roughly 10 standard bowl servings)
(use organic/natural real food ingredients where possible)

1.5 cups of almonds
¼ cup of pumpkin seeds
¼ cup of sunflower seeds
¼ cup of cashew nuts
¼ of hazelnuts
¼ cup of Brazil nuts
20g of chia seeds
½ cup of desiccated coconut
1/4 cup of coconut oil
1/4 cup of maple syrup
½ teaspoon of pink Himalayan salt
1 level teaspoon of ground cinnamon

From your kitchen:

A mixing bowl
A rolling pin
A baking tray
A silicone spatula
A couple of teaspoons for measuring
A small saucepan
1 standard cup
A couple of jars for storing
A plastic bag, for bashing the nuts in

METHOD:

Step 1:
Preheat your oven to gas mark 3 or 275°F. Heat your saucepan over a gentle low heat and melt the coconut oil and maple syrup together, set aside to cool.

Step 2:
Combine all your nuts in a plastic bag and use a rolling bin to bash them into rough and small bite size pieces. Add them to a large mixing bowl and sprinkle over your salt and cinnamon, mix together with your wooden spoon.

Step 3:
Pour your granola mixture evenly on your baking tray, use your silicone spatula to aid this. Bake your granola in the middle shelf of your oven for 15-20 minutes and string it every so often so its browned evenly. Once its nice and golden, leave it to cool before decanting to your jars.

My delicious granola will keep for up to two weeks in a cool dry place so is perfect for making big batches ahead of time. I really hope you give this a go and see how straightforward it is. Bursting with mood enhancing properties from the brazil nuts and vitamin e from the almonds, every mouthful is good for you…and tastes bloody brilliant too!

ABOUT THE AUTHOR:
Niki Bakes has been a gluten free and dairy free food blogger for over five years. Her blog is dedicated to tasty yet nutritionally balanced dishes that are straightforward and easy to prepare. You can also check out her Facebook page here.