"Mornin’ Sunshine” Granola

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Author: Pip & Nut

5.0 1 ratings Review this recipe

Prep time: 10 mins

Cook time: 35 mins

Get this wrong and we’ll eat our hats. Well, maybe not our hats, but we’ll be shocked, for sure! Generally speaking the more you chuck into the mix the tastier your granola’s going to get, and the better your morning is going to be.

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Ingredients Method

Ingredients

3 heaped tbsp Pip & Nut Almond Butter
3 tablespoons coconut oil
4 tablespoons honey, or maple syrup if you prefer
½ teaspoon ground cinnamon
300g rolled oats
100g quinoa, rinsed (if you like it crunchy)
50g brown puffed rice, (optional)
200g mixed nuts, roughly chopped (try a blend of almonds, pistachios, pecans)
50g pumpkin seeds, and/or sunflower seeds
50g coconut shavings
1 large egg, just the white is needed (optional)
100g dried fruit, (try raisins, chopped dried apricots, dates or cherries)
150ml almond drink

Recipe tips / Prepare ahead

Pip’s Top Tip: You can reduce the amount of oats and add the equivalent amount of another grain, such as spelt, barley, or rye flakes.

Method

Step 1

Preheat the oven to 150℃/ 300°F / gas mark 2

Step 2

Combine the nut butter, coconut oil, honey or maple syrup and cinnamon in a sauce pan and melt over a low heat. Mix the remaining ingredients, except the egg white and dried fruit, in a bowl, then stir in the melted mixture to combine. Add the whisked egg white at this stage if you want bigger clusters, as it helps everything stick better (but is just as good without).

Step 3

Spread the mixture out in an even layer on 2 large baking trays and bake for 35-45 minutes, or until it looks nicely toasted, keeping an eye on it so it doesn’t over-bake, and stir occasionally if you don’t want it in clumps.