I love granola. I remember the first time I was introduced to Jordan’s Country Crisp. My mum bought it for breakfast when I was younger and I had it before school (mixed with a variety of other cereals – I’m all about mixing things up) every morning for years. Crunchy, oaty clusters have a very special place in my heart. And as I’ve got older, my love for granola continues.
Today, Country Crisp is a mere memory (I had to give it up when I realised my generous daily portion amounted to around 400 cals per breakfast). But I also prefer making my own. So for all those other granola lovers out there, I thought I’d share my healthy paleo granola recipe. It’s the granola fix you need filled with goodness.
What makes this grain-free granola so good…
This granola recipe is grain free, filled with sweet fruit and is filling enough to keep you satisfied until lunch. Oats are admittedly the staple of nearly all granolas, but you won’t miss them here, I promise. Instead, a mix of unsweetened desiccated coconut, coconut flakes and a little almond or coconut flour give it a moreish, tasty texture. Nuts will give it crunch and the addition of fruit will add a multitude of vitamins, flavour and sweetness. In this particular recipe I’ve used a bag of frozen mixed fruit that’s pre-cut into really small chunks – perfect for quick assembly. I’ve also added frozen raspberries for a little sharp but sweet twang.
Coconut oil binds the whole paleo granola mix together, creating little clusters of coconut, although feel free to swap coconut oil for olive oil if you prefer a nuttier, more savoury flavour. As mentioned, I also tend to use frozen fruit in my granola. Simply because it lasts ages in the freezer and tends to be more affordable than using fresh berries. Simply de-frost them slightly before using. If you’re watching your sugar intake, you can omit the fruit entirely, but just a handful of smushed raspberries goes a long way…
When it comes to serving, cold coconut milk works beautifully with this paleo granola. It complements the coconut flakes and fulfils that granola craving to the max. To make your granola go even further you can serve it with fresh fruit like banana, strawberries and mango.
So here’s how to make your very own paleo granola recipe…
Time: under 30 minutes
2 Tbs coconut oil
1 cup desiccated coconut
½ cup coconut flakes (these can be a bit of a challenge to find – try Holland & Barrett)
1 cup nuts of your choice (I love cashew nuts)
½ cup coconut flour
1/3 cup almond flakes
1 cup fresh fruit (for this recipe I used a mix of frozen raspberries and Tesco’s ‘breakfast topper’ which contains strawberry, peach, pineapple and mango)
Melt your coconut oil in a pan and pre-heat the oven to 180ᵒC. Prepare a large baking tray with greaseproof paper.
Mix together the dry ingredients; desiccated coconut, coconut flakes, nuts, almond flakes and coconut flour. Chop up your fruit into small chunks (around the size of raisins), but don’t add them into the mix just yet!
Once your coconut oil has melted, stir it through your dry nuts and coconut mix.
Now lay out your granola onto the baking parchment and sprinkle on the tiny chunks of fruit. Try and create an even layer so the granola bakes evenly. Check on your granola after 5 minutes and stir it, bringing the brown edges into the middle of the parchment and re-even the granola mix. Pop the granola back into the oven until its completely golden.
This granola looks so pretty; tinged with burst raspberries and peppered with bright yellow mango chunks. Allow to cool and store in an air-tight container. Indulge yourself in the mornings with a bowl full of granola and a splash of cold coconut milk!
Here’s Leni waiting patiently while I make my weekly batch…She always like to sit and watch me cook – probably to try and hoover up any scraps that accidentally fall on the floor.
Until next time,