Getting home and walking into the kitchen to the smell of freshly cooked granola… just the nicest surprise. Usually my mum just chucks everything in and throws it in the oven (quite literally once, it was very messy) but this time I was determined to write down the recipe.
This is refined sugar free and wheat gluten free, but still full of crunch! Nobody wants soggy granola do they, and thankfully my mum has spent way too much time perfecting her recipe.
You can easily add in dried fruit and spices to make you own twist on this recipe, along with different nuts and seeds. This is not a very sweet granola recipe, so you can easily increase the amount of liquid sweetener to your liking.
With fruit and yogurt or sprinkled on top of toast and smoothie bowls this granola goes with everything.
Makes about 840g
- 375g Flahavans jumbo oats – use gluten free oats to make this completely gluten free.
- 150g flaked almonds.
- 75g pumpkin seeds.
- 75g sunflower seeds.
- 2 tbsp. oil – I used sunflower oil.
- 3 tbsp. liquid sweetener – I used Clarks maple syrup.
- 75g milled linseed with goji berries, sunflower and pumpkin – confession, I got mine from Aldi, its way cheaper!
- 35g goji berries.
- Preheat the oven to 150 degrees – preferable fan.
- Mix the oats, flaked almonds, pumpkin seeds and sunflower seeds in a large bowl.
- Add the oil and sweetener and stir until well combined.
- Add the milled linseed mix and stir well again.
- Place on non-stick baking trays in the oven.
- Cook for 20 to 30 minutes, checking and turning every 5 minutes to make sure it doesn’t burn, this is a very important step, don’t miss it out, it wont be pretty!
- Once cooked remove from the oven and transfer to plates to cool.
- When the granola has cooled add the goji berries and transfer to an airtight container.
- Take a picture, post it on Instagram and tag @wavesfitness and use the hash tag #wavescreations
Macros (for a 50g serving): 240kcal, 13.7g fat, 20.6g carbs, 4g fiber, 8.5g protein.