Homemade Healthy Granola

healthy breakfast at the ready

Supermarket granola. Here comes a bit of a rant sorry. The majority of granola found in supermarkets are full of unnecessary sugar and oils, but brand themselves on healthy. When they are so not!

And lots of people fall into this trap of thinking they are having a healthy breakfast because they have opted for granola and not coco-pops or cookie crisp etc. It’s worth giving the labels a read before you buy.

Or… MAKE YOUR OWN! This healthy granola is super easy to make and you can make it in large batches to sort your breakfasts for the whole week. It is oil free, dairy free, refined sugar free and can be gluten free if you substitute the oats for gluten free ones.

Naturally sweetened by a small amount of dates and desiccated coconut, this granola is full of nutrition and nutty deliciousness. And it is so easy to make. You can adjust the ingredients to your liking, and add anything you like along the lines of nuts and seeds which are packed with protein. Whatever you have spare.

Now, what to eat your granola with. The options are endless.

  • Graze on it plain from the jar,
  • Add your favourite dairy-free milk
  • Eat with dairy free yoghurt topped with fruit
  • or eat with bananas and peanut butter like I have done on my Instagram post and shown below

So a protein and fibre packed breakfast which is free from refined sugars and oils, tastes divine, and keeps you feeling full right up to lunchtime. Sounds like a no brainer to me. Let me know how you find it – and what you ate it with. Enjoy!

takes approx. 40 minutes

100g oats
40g buckwheat flakes (optional – I just had these to use up!)
100g almonds
60g cashews
40g pumpkin seeds
35g dates (pitted, and finely chopped)
2 tablespoons of desiccated coconut
3 tablespoons maple syrup

1.Preheat oven to 180°C/350°F.
2. In a food processor add your almonds and cashews and blitz until crumbly.
3. In a large bowl empty your almond/cashew mix, and add your oats, buckwheat flakes, dates, pumpkin seeds, desiccated coconut and maple syrup.
4. Combine thoroughly then scatter on a baking tray lined with parchment paper.
5. Place in over for 20 minutes before tossing the granola and putting back in the oven for a further 10 minutes.
6. Leave to cool completely before eating.

Store in an airtight container and consume within two weeks.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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