Recipe : Cinnamon & Maple Granola

I have been meaning to make my own granola for some time. We get though a considerable amount of the stuff each week in our flat and all the nice shop-bought brands do tend to be on the pricey side. Aside from saving some cash the great thing about making your own granola is just how much you can tweak the basic recipe to suit your taste. 

I based my first attempt on the measurements in a recipe I saw online but tweaked the components considerably according to what I had in my store cupboard - not having dried apricots to hand I replaced them with dates, likewise I swapped out agave nectar for maple syrup, chia seeds for cacao nibs, I also added some walnuts to the mix and of course doubled the cinnamon!

This is one of those things I can see myself making differently every time, but being equally pleased with the results of each batch.

Cinnamon & Maple Granola 

Adapted from this great recipe (via Bristol Bites)

// The Base
200g Whole Rolled Oats
2 tbsp Coconut Oil
1 tbsp Maple Syrup
2 tsps Ground Cinnamon
// The Variables
150g Mixed Seeds & Berries  (I used sunflower & pumpkin seeds and currents)
50g Roughly Chopped Nuts (I used almonds & walnuts)
40g Roughly Chopped Dried Fruit (I used dates)
1 tbsp Cacao nibs
1 tbsp Dessicated Coconut 

~ Preheat the oven to 180°c.
~ Warm the coconut oil in a pan until melted and add the maple syrup to the melted oil.
~ In a bowl combine the oats with all the dried ingredients and cinnamon.
~ Add the oil and syrup mix to the bowl and stir to fully combine.
~ Spread onto a lined baking tray and bake for 15-20 mins until golden. Turn mixture once while baking.
~ Cool, then transfer to a Kilner jar or container. Enjoy with milk or yoghurt.

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