We start our day – normally rising at 4 a.m. to meditate, do gratitudes, and go off to gym. A healthy breakfast is essential. Cereal, fruit, and yoghurt are what I normally have, but here is one of our favourites. Always make a plan to have some of it leftover in the kitchen, as it is great to grab a handful for a quick, healthy snack.
Makes approximately 1.5 kg
Ingredients
- 400 g large flakes of rolled oats
- 300 g pecan nuts, coarsely chopped
- 150 g sunflower seeds
- 200 g dark brown sugar or coconut palm sugar
- 10 ml ground cinnamon
- 5 ml ground ginger
- 5 ml ground nutmeg
- 200 ml unsweetened applesauce*
- 75 ml maple syrup
- 060 ml raw honey or agave syrup
- 45 ml olive or coconut oil
- 150g dried cranberries
- 200g desiccated coconut, toasted
Method
- Preheat oven to 180ºC/160ºC fan/Gas mark 4.
- Use a very large mixing bowl; mix together oats, pecan nuts, sunflower seeds, brown sugar, cinnamon, ginger, and nutmeg.
- Place the applesauce, maple syrup, honey or agave syrup, and oil, into a small saucepan. Cook over medium heat until combined; stir constantly to prevent burning.
- Mix the applesauce and syrup mixture with the dry ingredients until it is evenly distributed.
- Divide granola mixture between two large Swiss roll pans. Bake for 45 – 55 minutes, stirring every 10 minutes until the granola is a deep, golden brown.
- Remove from oven. Allow to cool completely.
- Mix in dried cranberries and coconut.
- Store in a large, airtight container.
- Store for up to three months in a cool, dark place.
Tip: • Use a 410g tin unsweetened pie apples; blend with a stick blender to a smooth purée.
Remember to grab your kitchen essentials here. Stay tuned to our blog for exciting recipes, networking sessions, product knowledge and much more. For more delicious recipes, grab your cookbook here.