The rice malt syrup in this recipe is optional – I personally don’t sweeten my granola at all. Perhaps make half a batch with the syrup, half without and see what you like. I like to eat this granola with yoghurt – nice and chunky.
- 3 cups coconut flakes
- 2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated), roughly chopped (you can use either one type or a mixture)
- 2 tbsp chia seeds
- 1 tsp ground cinnamon (optional)
- 80–100 g coconut oil or butter, melted
- 3 tbsp rice malt syrup (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 5 cups
Preheat the oven to 120°C and line a baking tray with baking paper.
Combine all the ingredients, then spread evenly on the tray.
Bake for 15–20 minutes until golden, turning halfway through the cooking time. I like to bake mine until quite dark – the darker it is, the crunchier.
Remove from the oven and allow to cool, then eat while it’s still crispy.
• If you wish to add rolled oats, toss 2 cups into the bowl with the rest of the ingredients, and add a little more oil and syrup.
Recipes and images from I Quit Sugar by Sarah Wilson, with photographs by Marija Ivkovic. Published by Pan MacMillan Australia ($15, ebook; $34.99 pbk).