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Makes:
5 cups
NZ Herald
This recipe was shared by Sarah Wilson from her I Quit Sugar cookbook. She says, "It’s always the simplest things, isn’t it. My cookbook’s been out four months now and I can tell you the recipe that gets the most love out there is this one – a fun granola recipe I invented one day when I was frantic for something crunchy and golden and…well, something to take the place of cereal on the couch when you’re a tad down (and it’s 4pm on a rainy Saturday afternoon).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."
Ingredients
| 5 Tbsp | Coconut oil, melted (or use butter) |
| 3 cups | Shredded coconut, or coconut flakes (Main) |
| 2 Tbsp | Chia seeds |
| 1 tsp | Ground cinnamon |
| 2 cups | Mixed nuts, such as almonds, cashews, pecans, walnuts, pepitas (preferably activated ones) - roughly chopped (Main) |
| 3 Tbsp | Rice malt syrup, optional; I personally don't sweeten my granola at all |
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Directions
- Preheat oven to 120C.
- 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.
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