Making homemade granola is easier than you think and it will keep fresh in an airtight container for 2-3 weeks. Dried figs and a little raw honey, keeping the sugar content to minimum without compromising on the flavour, sweeten this granola!
You will need...
Large baking tray
Non stick baking parchment
Food processor or hand blender
Large mixing bowl
250g ready to eat figs (storks removed)
100g coconut oil, melted
200g rolled oats (jumbo or gluten free)
80g pumpkin seeds
80g sunflower seeds
80g roasted chopped hazelnuts
80g sesame seeds
80g ground flaxseeds (linseeds)
1 tbsp vanilla essence
2 tbsp raw honey
To make...
Serves 8-10
- Preheat the oven to 150/130 (fan)
- Line the baking tray with non stick baking parchment
- Blend the figs with the melted coconut oil and vanilla essence until it is a fully combined paste, about 1 minute
- Mix together the oats, pumpkin, sunflower seeds, hazelnuts, sesame seeds and ground flaxseeds
- Stir in the fig paste, making sure that oat/seed mix is fully coated, mix for a good few minutes
- Stir in the honey and mix thoroughly
- Evenly spread onto the baking tray, bake for 20 minutes, remove and turn the mixture over with a wooden spoon
- Bake for another 20 minutes, mix again, bake for another 20 minutes
- Turn the oven off but leave the tray in for 1 hour, this helps the granola become a little crunchy
- Remove from the oven, leave to cool completely
- Store in a glass jar with a tight fitting lid
- Delicious with my summer berry breakfast jars or on its own with cold milk!
Nutritional Info
Per Serving
494 kcal | 33g fat | 12g saturates | 32g
carbs | 16g sugars | 9.4g fibre | 12g protein | 0.05g salt
FIBRE | PROTEIN | VITAMIN E | VITAMIN B | FOLIC ACID | BIOTIN | POTASSIUM | PHOSPHORUS | MAGNESIUM
