Yummola Granola

This morning I share with you a simple & delicious recipe that will last you for a good several days to a week.  (Unless you tend towards visiting your crunchy stash & munching on it throughout the day - ahem! Like some . . . then it might last not more that a couple days.)

Did I mention that it is also highly nutritious? Bonus.  It's got all of your good fats & protein & is ideal for a morning feed or something to keep you sustained throughout the day if any hunger pangs ever creep up.

The recipe comes from Sarah Wilson, pioneer of a sweet as sugar-free lifestyle.  This granola is a testament to that possiblity so naturally I cared to share.

Plus, there are tweaks you can make for this granola to add some bells & whistles.  I'll give you the three variations that I have made thus far . . .

The Original & the bomb:

3 cups coconut flakes

2 TBS chia seeds

1 teaspoon cinnamon 

2 cups roughly chopped nuts and/or seeds (my go-to's are almonds, walnuts & pepitas)

4-5 TBS coconut oil (melted)

1-3 TBS Rice Malt Syrup (or, alternatively some Stevia powder sprinkled over or Natvia granules added until you achieve your desired sweetness)

Oven pre-heating to 120 degrees C, mix all your dry ingredients together in a big bowl.  Once well combined, drizzle your coconut oil & (if using) rice malt syrup.  Mix through and spread evenly on a lined baking tray.  

Pop in the oven for 15-20 minutes (or until desired crunch factor is achieved).  Make sure to turn your granola at half time with a spoon so that it gets a nice well-rounded crisp.

Allow to cool once you're a happy chappy and then get even happier when you can launch in!  

Alternatively you can try out the Pumpkin Spice variety (it's a good 'un!) for which you follow the Original recipe, while adding:

1/3 cup pumpkin purée

1 tsp cinnamon powder

1 tsp ground allspice

1 tsp ground ginger

1/2 tsp ground cloves (optional)

If you decide to add some oats for more bulk, bring your coconut oil count to 6 TBS & the pumpkin purée to a 1/2 cup.  Then do your thang and proceed with the mixing.

Now, this next one is possibly my personal favourite.  It's got all the elements thanks to the fact that it tastes like chocolate!  Or perhaps more like a Bounty Bar.  So up next is the Cocoa Crunch:

You will need:

All the same ingredients as the Original but with half a cup raw cacao powder.
I also like to add in some sesame seeds & if you want to try yet another twist (on the twist) give it a go with peanuts or peanut butter.  Alternatively, hazelnuts can give it a nutella flavour.
Just beware of its addictiveness.
It is suitable for breakfast, snacks & dessert.  I love it with yogurt & sometimes a little chopped banana, apple, strawberries or goji berries sprinkled on top with some extra cinnamon to add some more spice to my life.
Let me know how you go if you make any of the above.  I'd be keen to hear :)  

Happy munching x

Early morning crunchies / late night munchies

And a good morning to you!

It may be morning now but am I know I'm not the only person in the world who could devour a bowl or cereal at any point in the day, relishing especially as an after dinner treat or movie snack to munch on while cozied up on the couch.
Yesterday, I was experimenting with some inspiration from the great Joy the Baker.  Upon spying some lonely looking oats in a half opened package along with the knowledge that even dried fruit has an expiry I thought it high time I get going with some granola.
Granola, despite being everywhere, available from Supermarkets to Health Food stores, is still so satisfying to make yourself.  And when you get a good one, a good blend and ratio or cereal to fruit to nuts - one that is not too sweet, nor bland - it is also super satisfying to eat.  I also like the idea that by making it yourself, you can use up any dwindling ingredients you have hanging out in the cupboard or fridge but who've been loitering there for a while.  Thus giving all involved a sense of purpose.
So, aside from love, here is what I went into the creation of my Maple Nut Crunch:

3 cups rolled oats
1/2 cup shredded coconut
1/4 cup ground flax seed
1/4 cup pepitas / pumpkin kernels
1/3 cup chopped walnuts
1/2 cup chopped almonds
a pinch of cinnamon
3 tablespoons extra virgin olive oil / oil of your choosing
3 tablespoons organic apple juice concentrate
4-5 tablespoons pure maple syrup
1/4 teaspoon pure vanilla essence

This will provide about 5 cups worth of granola.

Start by pre-heating the oven to 325 degrees F or 160 degrees C.
Line a baking dish with some heat proof paper

Then, toss together your dry ingredients . . .

Then drizzle over them the oil, apple juice syrup, maple syrup and the vanilla.

Spread the sticky mixture over your baking tray, making it as even as possible.
Pop it in the oven for about 15-20 minutes, inspecting it to see whether you want it more or less crispy golden.

Give it a toss around the tray with a fork or spoon to expose the under layers that have yet to attain their crunch factor. Then pop it in the another 15-20 minutes.

Once it's coloured to your liking, allow it to cool on the tray a little while before adding your mélange of dried fruits.  I had some stray currents, Turkish apricots, Iranian figs and goji berries to add to mine.  Mmm, warm and autumnal colours (despite it being Spring, ahem!).

Happy crunching to all!