It’s handy to have some homemade granola on standby for quick breakfasts. This granola is a paleo, grain free version sweetened with maple (or you can use honey). I use this as a topping for smoothie bowls, yoghurt, stewed fruit and chia puddings – it’s really yummy. I have halved the maple syrup from my original version but this granola is still reasonably sweet so use it sparingly …definitely don’t have a whole bowl in one go!
For the granola:
- 60g shredded coconut
- 70g mixed nuts – I like hazulnuts, cashews and almonds
- 40g chopped walnuts
- 45g pumpkin seeds
- 45g sunflower seeds
- 80g dried fruit (like sultanas, chopped apricots, goji berries or raisins)
- 110g coconut oil melted
- 60ml maple syrup (or honey)
- Pinch of salt Salt, 1/2 tsp nutmeg, 1tsp cinnamon and or 1tsp ginger
Mix everything in a bowl, spread out thinly on a baking sheet and roast at 180 for 15 minutes. Cool down completely and then store in an airtight container.
I like to use it as a topping for Mango and Orange Chia Pots. To make those, you will need
- 1 orange, flesh only, deseeded and cut into quarters
- 6 fresh mint leaves
- 350 g mango cut into pieces (2-3 cm) I used frozen mango. You could use other fruit though
- 400 g coconut milk (almond milk or normal milk works too)
- ½ tsp ground cardamom (or vanilla or cinnamon nice too)
- 1 tbsp pure maple syrup (optional)
- 100 g chia seeds
Blend orange, mango and mint (or chop finely), add coconut milk, spice, maple strup and chia seeds. Give everything a really good mix and then divide into pots (I made 6). Pop into the fridge for a few minutes and then you can top with the rest if the fruit.
Store in the fridge for you to 5 days or else freeze and defrost as needed.
This Chia Pot recipe is adapted from a Cookidoo recipe for Thermomix. You can find the recipe Here
