This recipe was shared by Sarah Wilson from her I Quit Sugar cookbook. She says, "It’s always the simplest things, isn’t it. My cookbook’s been out four months now and I can tell you the recipe that gets the most love out there is this one – a fun granola recipe I invented one day when I was frantic for something crunchy and golden and…well, something to take the place of cereal on the couch when you’re a tad down (and it’s 4pm on a rainy Saturday afternoon).I like to eat this granola with yoghurt – nice and chunky. You may wish to add some rolled oats, in which case toss 2 cups into the bowl with the rest of the ingredients, and add a little more oil and syrup."
|5 Tbsp||Coconut oil, melted (or use butter)|
|3 cups||Shredded coconut, or coconut flakes (Main)|
|2 Tbsp||Chia seeds|
|1 tsp||Ground cinnamon|
|2 cups||Mixed nuts, such as almonds, cashews, pecans, walnuts, pepitas (preferably activated ones) - roughly chopped (Main)|
|3 Tbsp||Rice malt syrup, optional; I personally don't sweeten my granola at all|
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- Preheat oven to 120C.
- Mix all ingredients in a bowl, spread evenly on baking paper on a tray and bake for about 15-20 minutes, until golden, turning halfway. When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy.
- I like to eat this granola with yoghurt - nice and chunky. You may wish to add some rolled oats, in which case toss 2 cups into the bowl with the rest of the ingredients, and add a little more oil and syrup.