Happy monday friends! I hope you had a chance to sleep in and be a little lazy this weekend. I definitely did a bit of both. Now, let's start this week right.
My favourite meal by far is breakfast and although it is the one meal I don't feel like anything sweet, granola is the exception. I'm also not one of those people who have cereal for dinner but I can snack on granola at any time of the day. It is convenient then that it is so easy to make, and as I always tell you with most things, much better homemade. I really like that I can switch it up weekly and know exactly what is in my granola, unlike the boxed varieties out there. Currently I'm into nutty coconut with a little bit of chocolate for good measure.
I pretty much freehand add everything here but make sure you have just enough liquid to coat your dry ingredients. Please use my ingredients as a guide only, you can substitute any oil, spice, nuts, seeds, fruits, grains or sweetener.
And keep a hawk eye on it at all times. This is NOT the time to watch Nashville or paint your nails people.
- 2 tbs Coconut Oil
- 1 tbs Peanut Butter (only by 100% ground peanuts friends)
- 1 tsp Cocoa
- 1 tbs Honey
- Dash of Cinnamon
- 1 cup Rolled Oats (NOT quick oats)
- Sunflower Seeds
- Almonds , chopped roughly
- Dried Cranberries
- Shredded Coconut
Preheat oven to 150 degrees C. In a saucepan over low heat mix together coconut oil, peanut butter, honey, cocoa and cinnamon until smooth and runny. Take off heat and mix through remaining ingredients until all grains are coated.
Pour onto a greased baking tray and flatten then put into oven. Mix it around every 3-4 minutes until lightly toasted (about 15 mins) then take out of the oven and let it cool completely to crisp up. I use mine within about a week but it should last sealed for at least 2 weeks.