“Whilst I am not one who could ever follow the "I Quit Sugar" movement, I did try this recipe from the book for a healthier alternative for breakfast.”
When I was a wee lass, I would eat my coco pops, no milk (oh how I hated soggy coco pops), at the table whilst watching my favourite cartoons; The Flintstones and The Jetsons. Like most kids, I would forget to eat whilst watching TV, and Mum would often chime in reminding me I had to hurry up and eat so I could go and get ready for school.
Then throughout uni days, and part time work, I’d skip breakfast all together. When I started full time work, I’d wake up as late as possible and get ready in record time before whooshing out the door. Breakfast was lazy like muesli bars, shakes, or eating a bowl of cereal at my desk.
Lately I’ve been getting up early to eat a proper breakfast. I found I was buying a box of delicious toasted muesli every week but it was a bit pricey. So I decided it was time to branch out and try to make some of my own. This one is from Sarah Wilson‘s I Quit Sugar book, so this granola isn’t sweet. If you want a sweet addictive granola, I still highly recommend you try the vanilla granola I blogged earlier this year. This one can be grain/gluten free by leaving out the rolled oats. Served with a dollop of yoghurt, it’s a filling breakfast that will keep you going. I added some fruit for natural sweetness.
Most ingredients can be found at your supermarket. I found everything except the flaked coconut at mine. The best thing is you can add more or less of your favourite things. Next time I’ll be adding hazelnuts
- 4-5 tablespoons coconut oil (or butter), melted
- 3 cups coconut flakes
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon (optional)
- 2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated ones), chopped roughly
- 3 tablespoons rice malt syrup (optional; I personally don’t sweeten my granola at all. Perhaps do half a batch with, half without and see what you like.)
- Preheat oven to 120 C. Mix all ingredients in a bowl, spread evenly on baking paper on a tray and bake for about 15-20 minutes, until golden, turning halfway.
- When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy.
- I like to eat this granola with yoghurt – nice and chunky.
- You may wish to add some rolled oats, in which case toss 2 cups into the bowl with the rest of the ingredients, and add a little more oil and syrup.