Definitely not one from either of my grandmother’s recipe books, I first tried my hand at homemade granola when I went vegan. Paired with almond milk and a banana it soon became one of my favourite breakfasts, which is saying something because I’m definitely not a breakfast person (thanks to the intermittent fasting stage, which came after the keto stage 🤦🏻♀️). The current school holidays have given me lots of extra time to play around in the kitchen, but after paying $15 for a very small bag of crunchy granola I knew it was time for another batch of my homemade version instead.
The best part? You get to make your own custom granola, with all the bits you love and none of the things you don’t. Quantities will depend on how much you want of each ingredient and how large of a batch you’re making.
What you need:
- Rolled oats, not the quick cook kind
- Shredded or flaked coconut
- Natural whole almonds
- Walnuts, halved
- Raisins
- Pepita seeds
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tbsp vanilla extract
- Maple syrup or honey
What to do:
- Heat the oven to around 160C.
- Combine all the ingredients except the maple syrup (or honey) and spread out onto a large baking tray, or a baking dish with very low sides. Drizzle the maple syrup over the top and combine. Spread everything out evenly and pop it into the oven. Check on the granola every five or ten minutes as it toasts, giving it a gentle stir to make sure it toasts evenly.
- When it’s all nice and evenly golden take it out and let it cool. You can give it all one more little drizzle of the maple syrup if you like, and as it cools it’ll set all nice and crunchy.
- Once it has cooled you can gently break it up into chunks, and store in an airtight container.
What Baba Cooked 
Leave a comment