House Granola Recipe
Seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt.
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Ingredients
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Granola
To Serve
Method
Granola
- 1
Preheat and prepare
Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- 2
Combine dry ingredients
In a large mixing bowl combine 3 cups rolled oats, chopped almonds, chopped cashews, chopped pistachios, pumpkin seeds, sunflower seeds, flaxseed meal, shredded coconut, 1 tsp ground cinnamon and 1 tsp fine sea salt. Stir until evenly distributed.
- 3
Make wet mixture
In a small bowl whisk together 4 tablespoons maple syrup, 2 tablespoons melted coconut oil and 1 teaspoon vanilla extract until well combined.
- 4
Coat and spread
Pour the wet mixture over the dry ingredients. Using a spatula, toss and press the mixture so everything is evenly coated and clumps begin to form. Spread the granola in an even single layer (about 1⁄2 inch thick) on the prepared baking sheet, pressing down gently with the back of a spatula to encourage clusters.
- 5
Bake
Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through to ensure even browning. Watch closely the last 5 minutes — the granola should be golden brown and fragrant but not burnt. If you prefer chunkier granola, bake 18–19 minutes; for crisper granola, bake closer to 22 minutes.
- 6
Cool and crisp
Remove the pan from the oven and let the granola cool completely on the baking sheet. As it cools it will harden and form clusters. After cooling (about 20–30 minutes), break into desired-sized pieces. If you want smaller pieces, break sooner; for large clusters, leave intact until fully cooled.
- 7
Optional toast pistachio finish
If you'd like extra texture and freshness, lightly toast the 2 tablespoons extra pistachios in a dry skillet over medium heat for 2–3 minutes until fragrant, then chop and toss into the cooled granola.
To Serve
- 8
Portion 1/2 cup to 3/4 cup of the cooled granola per serving into bowls.
- 9
Add about 1/2 cup of creamy coconut yoghurt next to or on top of the granola.
- 10
Top with approximately 1/2 cup seasonal fresh fruit (berries, sliced stone fruit or banana). Sprinkle the optional extra chopped pistachios or nuts and drizzle 1 teaspoon maple syrup if desired.
- 11
Serve immediately. Store any leftover granola in an airtight container at room temperature for up to 2 weeks.
