Breakfast foods are the best, aren’t they? Although I’m not a fan of eating breakfast in the morning, I cannot deny the allure of traditional breakfast “stuff”- Like fresh homemade granola. Perfectly baked clusters of oats, seeds and nuts all doused in ice-cold milk and spiked with glistening berries. If you’ve never tried fresh, homemade granola before then, you need this recipe in your life. I think that texture is 50% of the reason why I love Granola so much. To really amp up the texture I’ve used toasted coconut shavings in this recipe. If they are thin enough, they will shatter most pleasantly as you eat them.
(If you’re a breakfast food fan – check out my other breakfast recipes – Breakfast Recipes Archives – Flavour Files (flavour-
Most store-bought granola is stuffed full of sugar and artificial ingredients, which can be harmful to our health if consumed regularly. With a little effort, we can have control over the foods we eat to avoid harmful additives. You can adjust the amount of sugar, the quality of the ingredients and even customise the recipe to fit your personal tastes.
If you’re watching your weight, this may seem like too many calories per serving. But, nutritionally speaking, these are high-quality calories. The nuts and seeds contain a generous dose of Omega-3, fibre, and healthy fats. They also promote satiety and provide plenty of essential minerals (potassium and magnesium) as well as being a good source of protein.
What’s more? This Homemade Granola Recipe is going to make your house smell amazing as it cooks.
Toasted Coconut Granola
The best, healthy granola with flavours of toasted nuts and coconut.
- Wet Ingredients
- 70ml Coconut Oil
- 1 Egg White
- 75g Maple/Date Syrup or Honey
- Dry Ingredients
- 70g Mixed Nuts (Choose your favourites- I opted for Almonds, Pistachios and Cashews)
- 200g Oats
- 45g Desiccated Coconut
- 70g Mixed Seeds (I Opted for Sesame, Chia, Flax and Pumpkin)
- 50g Coconut Chips
Preheat the oven to 160°C/320°F
Gently melt the coconut oil and syrup together until the coconut oil is no longer solid, allow to cool.
Whilst you wait for the oil and syrup to cool, roughly chop the nuts.
When the oil and syrup mixture has cooled to below 40°C/104°F add the egg white and mix well.
Combine all of the dry ingredients in a bowl and pour in the oil syrup and egg white mixture. Mix well until evenly coated.
Line a deep-sided baking tray with baking paper or a silicone baking matt, pour the granola evenly into the tray, and press down lightly. You want the granola to be in a single layer no deeper than 1cm. If the granola is packed too loosely, it will not form clusters; conversely, if there is too much in the tray, the granola's underside will remain untoasted.
Bake the Granola in the centre of the oven for around 30 minutes, keep an eye on it and turn the tray if one side starts to colour faster.
After the initial 30 minutes gently turn the granola trying not to break up the clusters too much—Cook for a further 15 minutes.
Add the coconut chips and bake for a further 5/10 minutes until the coconut chips have toasted a little.
Allow to cool in the tray and then store in an airtight container.
9.4g Saturated fat
- The use of a deep-sided tray will prevent the sides of the granola from scorching if your oven is a little fierce.
- The less you disturb the granola as it cooks, the bigger the clusters will be.
- You can substitute ingredients with little consequence in this recipe to suit your tastes and dietary requirements.
- 1/2 tsp of cinnamon and 1/4 tsp of nutmeg would impart a delicious spicy autumnal taste.