What can I tell you? When I like something, I really like something. In this case, we’ve moved on from doughnut-phase (though I’m planning on revisiting that love interest of mine soon) and into granola.
I am obsessed with homemade granola after the Mocha Granola that I made earlier this week. It is hands-down the best ever granola I have ever had. If you don’t believe me, give it a go. I promise you’ll never regret going down that road. So, I’ll like to let you know that you’re welcome in advance.
If you had indeed gone down that road and now, like me, are seeking for more variety, I’ve got something for you. Boy, do I have something for you. Sorry. I’m getting a little bit too excited there.
Coconut Sultana Granola.
It’s healthy, it’s light and it has all the texture and flavour you need in one bowl of the most amazing breakfast. The coconut oil adds just the right amount of nutty fragrant to the granola; the sliced almond adds the crunch while the oats and coconut flakes provide the chewiness. The touch of sultanas will add some natural sweetness to the granola on top of the maple syrup. If that doesn’t sound healthy enough to you, add some flax-seeds It is not required, but if you want to pack more protein in it, I say, GO FOR IT. Just half cup will do – everything should be done in moderation. I’m not shouting, just feeling pumped and motivated to get healthy this morning.
Also, a note from the recipe I adapted this awesomeness from – if you like your granola chunky rather than loose, add 2 egg whites to the wet mixture before folding in the dry ingredients. Again, you’re welcome.
Coconut Sultana Granola
Recipe adapted from Pastry Affair
Yields 6 cups
1/4 cup pure maple syrup
1/4 cup coconut oil, liquid state
2 large egg whites, optional
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups old fashioned or rolled oats
1 cup sliced almonds
1 cup unsweetened coconut flakes, lightly packed
1 cup sultanas (or raisins)
Preheat oven to 190°C.
In a large mixing bow, whisk together maple syrup, coconut oil, nutmeg, and salt until combined. Add egg whites and whisk until smooth, if using. Fold in the oats, almonds and coconut flakes until mixture is evenly coated.
On a large lined baking tray, spread the mixture out evenly. Bake for 15 to 20 minutes, or until lightly toasted and fragrant. Stir the mixture occasionally (unless using egg whites, do not stir). Once the granola is done, stir in the sultanas. Leave to cool before storing in an airtight container at room temperature.
Serve with milk, yogurt or like me, vanilla protein shake.