recipe: cinnamon granola

25 | Apr | 2015

I love granola but can’t bring myself to buy store granola’s as they are laden with sugar and are really overpriced. I have used raw honey from Timolegue in Cork in this recipe but feel free to use a sweetener of your own choice such as pure maple syrup. I like to make my granola in a large frying pan, so I can monitor the toasting process and sample as I go.

The warmth of this cinnamon granola puts me in a good mood at the top of the day. This sweet spice helps to balance blood sugar levels and the combination of oats and the healthy fats found in the nuts and seeds promote feelings of fullness all the way to lunch! Serve this with live natural yoghurt or your milk of choice and a sprinkle of fresh berries.

packed with

makes 10 - 12 servings

3 cups of porridge oats
3 tbsp of coconut oil
2 tbsp local /raw honey
½ cup of pumpkin seeds
1 cup of raw nuts (hazelnut/almond/walnut/brazil - roughly chopped)
1/2 cup of coconut flakes/desiccated coconut
2 heaped tsp of cinnamon

make and do

- combine the oats, pumpkin seeds, nuts, coconut and cinnamon in a bowl
- in a large frying pan heat the coconut oil on a medium heat until melted and add the honey
- add the dry ingredients to the pan
- stir continually allowing the ingredients to combine and coat in the oil & honey
- allow to toast evenly for approximately 10 minutes (turn down to a low to medium heat), stirring frequently to prevent burning
- remove the pan from the heat and allow granola to cool fully
- store in an airtight container for up to two weeks

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