Oh my days. I love it when you find a recipe that you’re just so ecstatic about that you could literally shout it from the roof tops. Honestly, I was totally blown away with the result of this Homemade Nutty Granola and I rarely buy store bought granola now. I love getting the mason jar out of the cupboard and thinking, “wow, I made that”. Dunno why, bit silly really but it’s true!
Make your own
For several years I had contemplated making my own granola. I had been purchasing store bought granola for as long as I could remember and it would disappear quite rapidly as I would often enjoy a small bowl in the evening with a big dollop of greek yoghurt mixed in. (Homemade nutty granola satisfies these little evening hunger pangs and there’s just something wonderful about enjoying breakfast in the evening. Isn’t there?)
How it works
Use my recipe as a guideline or simply mix your own favourite ‘bits and bobs’ from a selection of nuts and seeds and bobs ya uncle!
There is one small thing that slightly puts me off granola and that it is typically high in sugar. The reason being is that the ingredients are coated in sweeteners. This recipe uses maple syrup which at the end of the day is still high in sugar but it does contain some minerals and antioxidants which refined sugar does not.
100 grams of maple syrup contains:
- 7% of the RDA of calcium
- 6% of the RDA of potassium
- 7% of the RDA of iron
- 28% of the RDA of zinc
- 165% of the RDA of manganese
Other facts worth noting:
- replacing refined sugar in recipes with an identical amount of maple syrup will cut the total sugar content by a third.
- the glycemic index of maple syrup is around 54, compared to table sugar which has a glycemic index of around 65.
- maple syrup raises blood sugar slower than regular sugar.
As reducing sugar is high on my agenda, I thought I would do a little calculation based on this exact recipe. This excludes any yoghurt, dried and/or fresh fruit that you may add at the end:
- A 40g bowl will yield 18 portions = 5g sugar per portion
- A 50g bowl will yeild 14.5 portions = 7g sugar per portion
- A 60g bowl will yield 12 portions = 8g sugar per portion
That’s pretty dam good. Definitely lower than shop bought varieties that’s for sure. If you are looking to reduce sugar further, then you could either omit yoghurt and fruit and just add milk or fewer berries. Whatever takes your fancy really.
I love the crunch from each bite of this granola and I love the fact that it takes quite a while to eat granola. It’s not over in a flash and you can savour every moment of its yumminess. It has that lovely just toasted and just roasted taste and for some reasons nuts taste 100 percent better when toasted (in my opinion).
Lots of granola recipes include dry fruit but I’ve never really been into dry fruit as I much prefer fresh fruit on my cereal. My eldest loves it with yoghurt on the top and he stirs it all in and makes a big clumpy mess which I secretly do too.
This has everything you need for an energy boosting start to the day. Put your overnight oats aside for a few days and give this a whirl. You won’t be disappointed.
This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com.
If you get round to making this recipe, please let me know what you think. And be sure to sign up for email updates to get more simple and tasty recipes delivered to your inbox.