Tired of the same old cereal? Try this wholesome granola recipe.

On rotation in our household for breakfast is usually porridge, Weetbix and eggs. But with warmer weather, it’s nice to mix it up with a cold, yet nutritious, breakfast.

I love making this Wholesome Granola on a Sunday ready for the week. It’s so simple to do and you can mix and match ingredients to suit your family’s taste preferences or to use up whatever you have leftover in the pantry.

I know you can purchase granola, but I find they’re packed with too much added sugar. This is often in the form of cane sugar, raw sugar, golden syrup or honey and then boosted by the addition of fruits like sultanas, blueberries, apple or cranberries.

You also have to look out for the types of oils used and whether they have flavours added, which a lot do.

I figure, why worry about all those ingredients when making your own Wholesome Granola is quick to do and you know exactly what’s being put in to make it so delicious. The hardest part is stopping yourself from eating too much at once!

To make this Wholesome Granola, all you need to do is combine the oats, coconut flakes, almonds, seeds and cinnamon in a large bowl. Then mix in the melted coconut oil, maple syrup and vanilla. Stir until well combined before spreading out the mixture evenly on a baking paper-lined tray.

Bake for 20 minutes, stirring every 5 or so minutes to ensure an even crispness. Once golden, remove and allow the granola to cool before transferring to a jar or airtight container.

If you try making your own Wholesome Granola please let me know!

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HAPPY BAKING!

Wholesome Granola

Prep time: 10 mins | Cooking time: 20 mins

Ingredients:

1 1/2 cups rolled oats*

1 1/2 cups coconut flakes

1/3 cup raw almonds, chopped roughly

1/4 pumpkin seeds

1/4 sunflower seeds

1/4 flax seeds

1 tsp cinnamon

2 tbsp coconut oil, melted

1-2 tbsp maple syrup or honey*

1 tsp vanilla

Instructions:

Preheat oven to 180°C and line a baking tray with baking paper.

In a large bowl, combine the rolled oats, coconut flakes, almonds, pumpkin seeds, sunflower seeds, flax seeds and cinnamon.

Pour in the melted coconut oil, maple syrup and vanilla. Mix until well combined.

Evenly spread the granola mixture out on the tray. Bake in the oven for 20 minutes (or until golden) stiring every 5 minutes. Keep an eye on it as the coconut can burn quickly.

Remove and allow to cool completely on the tray before storing in a jar or an airtight container.

Serve with some berries and Greek yoghurt or milk of choice.

Note:

If you're wanting a gluten free granola, look for GF oats. Alternatively, you can swap the oats for a mix of nuts such as almonds, walnuts and pecans along with some more coconut flakes. Keep an eye on it as coconut flakes can burn quickly.

I like to add a small amount (1 tbsp) of maple syrup to the granola. If you don't want to add a sweetener, you can leave it out and adjust with some more coconut oil to ensure the mixture is still wet.

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