Granola is one of those perfect foods that always brings me a quick sense happiness. Its perfection lies in its endless adaptability, both in the granola recipe itself, and the ways it can be used to add a little something extra to anything and everything. Of course, the classic way to enjoy this healthy and nourishing cereal mix is with your choice of milk (I love mine with my homemade vanilla almond milk), and some juicy slices of a seasonal fruit. But it’s also delicious added as a smoothie topper, or even as a stand-alone snack when you need something yummy and nutritious to keep you going.
This recipe does have a boatload of ingredients, but trust me, it’s most definitely worth it. There are a number of things are are changeable, for example, if you don’t have a spelt/rye/barley grain mix on hand, you can substitute it for more oats (I buy these grains separately and make a mix myself). Likewise the nuts can be exchanged for what you have on hand (pecans and hazelnuts both work wonderfully). The spice mix is truly heavenly – you’ll quickly become addicted to the scent of this granola wafting through your house as it’s baking into crunchy goodness.
The superfood power in this recipe come from three main ingredients: lacuma powder, hemp seeds and chia seeds. Here’s why they’re all “super” and a worthy addition to any granola recipe:
Lacuma Powder: Known as the “Gold of the Incas”, this sweet, lightly citrus-flavoured powder has a low glycemic index and is full of antioxidants. It’s rich in B vitamins, fibre and iron as well as zinc, calcium and protein. As a natural sweetener, it’s a perfect way to avoid having to add refined sugar to your granola recipe.
Hemp Seeds: Another high source of plant-based protein, hemp seeds have a nutty flavour and are also high in vitamin E. Other nutritional benefits includes healthy omega-three fatty acids, iron and zinc. They add a punch of both flavour and nutrition to this recipe, so if you can procure them at your local health food store, it’s well worth it.
Chia Seeds: These crunchy little seeds, also of South American origin, are high in a large range of nutrients, including omega-three fatty acids, antioxidants and minerals. They’re also high in protein and fibre, which help keep you full for longer.
- 1 cup of oats
- ⅓ cup of quinoa flakes
- ¾ cup mixed grains (spelt/rye/barley)
- 1 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 1 tablespoons poppy seeds
- 1.5 tablespoons sesame seeds
- 4 tablespoons hemp seeds
- ¼ cup sunflower kernels
- ¼ cup pumpkin seeds
- 1.5 tablespoons linseeds (also known as flaxseeds)
- 1.5 tablespoon lacuma powder
- ⅔ cup unsweetened cranberries, chopped
- 1 cup raw cashews, roughly chopped
- ½ cup raw almonds, roughly chopped
- ¼ teaspoons nutmeg
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- 1¼ teaspoon ground cardamon
- ¼ teaspoon fine sea salt
- 1 teaspoon powdered vanilla
- ¼ cup extra virgin coconut oil
- 4 tablespoons brown rice syrup
- 2 teaspoon pure vanilla extract
- Preheat your oven to 110 degrees Celsius.
- In a large bowl, mix together all ingredients except for the coconut oil, brown rice syrup and liquid vanilla extract. Make sure everything is well mixed and that the spices/powder coats all ingredients.
- In a small saucepan, gently melt down the coconut oil and rice syrup over a low heat until the mix is loose and runny.
- Take the saucepan off the heat and stir in the liquid vanilla extract.
- Pour the liquid mix over the dry ingredients in the bowl and spend a good few minutes stirring and tossing it all together so that everything is nicely coated.
- Divide the granola mix between two medium sized non-stick trays. Using the back of a spoon or a spatula, spread out the mix so that it's evenly spread across the two trays.
- Bake for 15 minutes.
- Take out the trays and mix the granola to ensure even crunchiness.
- Bake for a further 10-20 minutes, depending on how crunchy you like your granola.
- Allow to fully cool before storing in an airtight container.