Monday, March 31, 2014

Nutty granola

Been having a bit of a granola/bircher muesli addiction lately.

 Nutty almond butter granola

I've whipped up several batches of granola in the past few months, and this must be one of my favourites to date. I mean, what's not to like about it? It's extremely nutty, comprising of homemade nut butter, and roasted mixed nuts. It's made up of (reasonably) healthy ingredients such as coconut oil (beneficial to the heart), ground flax (high level of dietary fiber) and chia seeds (great source of healthy omega 3 fats), just to name a few.

If you're a fan of nutty stuff, do give it a try. I'm pretty sure you won't be disappointed with the taste.

I like my breakfast granola with a generous splash of milk, and yogurt. Topped with fresh fruits too if I have some in the house. Next up on the to-make list is matcha granola...

Nutty almond butter granola
1/2 cup homemade almond butter (or any other nut butter)
2 tbsp coconut oil
3 tbsp maple syrup
3 tbsp honey
1 tsp vanilla
pinch of sea salt
1/3 cup chia seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tbsp ground flax
4 cups rolled oats
1 tsp cinnamon
1/4 cup shredded coconut
1/2 cup almonds, toasted
1/2 cup hazelnuts, toasted

Preheat oven to 165C and line a baking sheet with parchment paper.
Combine almond butter, coconut oil, and maple syrup and microwave on high for about 30-45 seconds. Mix to form a smooth mixture.
Add all the other ingredients (except for the nuts) and stir until everything is combined.
Spread the mixture onto the prepared baking sheet. Bake for another 25-30 minutes, stirring every 7-10 minutes or so to ensure the granola brown evenly.
Allow the granola to cool slightly before mixing in the toasted nuts.
Once cooled, transfer and store in air-tight container.

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