Earlier in the year my dad was put on a sulfite free diet and whilst it hasn’t been too tricky for lunches and dinners, he has found breakfast to be a little less fun. He’s a muesli lover from way back and dried fruits are now a big no-no which limits his options somewhat. I decided to help brighten his mornings a little by whipping up a batch of granola that was free from any fruits but instead packed full of nuts and seeds. I gave it to him with a bottle of my cashew milk and he was a very happy camper!
This recipe is similar to my Cashew and Cranberry Granola, so feel free to mix and match to suit your taste buds!
- 2 cups rolled oats
- 1/3 cup almonds
- 1/3 cup pecans
- 1/3 cup hazelnuts
- 1/4 cup flaked coconut
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup LSA (ground linseed, sunflower seeds and almonds)
- 1/4 cup nut butter (I used ABC – almond, brazil & cashew, but just almond would work fine!)
- 1/4 cup coconut butter
- 1/4 rice syrup (or honey)
- 2tsp cinnamon
- 1tsp vanilla
- Preheat oven to 165C
- Roughly chop the nuts
- Combine the oats, nuts, coconut, seeds & LSA in a bowl and stir to combine
- In a small saucepan heat the nut butter, coconut butter, rice syrup, cinnamon and vanilla. Stir until smooth and combined
- Pour the syrup over the oats mixture and stir until everything is well coated
- Spread onto a lined tray and bake for 1o minutes. Remove from the oven and toss the ingredients then return to the oven for 5-7 minutes until lightly golden. Keep an eye on it so it doesn’t burn, and stir as required
- Leave to cool and harden up then store in airtight containers
Easy as that! There’s something extra delicious about granola when it’s homemade, and I think I’ll be getting more than a few repeat orders from Dad for this!
Are you a muesli/granola fan too? What’s your favourite flavour combination?