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Our granola is so luxurious. It’s hard to believe it’s full of so much goodness. We make the big batch below a couple of times a week at the cafe. You could halve the recipe at home, but it keeps well in an airtight container so I would just make the whole recipe if I were you. It’s fantastic for breakfast with any milk or yoghurt you like. Or use it to top overnight oat pots or even ice cream for a nutrious desert.

We bake the granola in a very large commercial oven tray lined with baking parchment, you may need to split the recipe into two trays at home.

~200g chopped dates (soaked until soft and then drained)*
~250g coconut oil (melted – or use olive oil)
~150g agave/rice/maple syrup*

* you could omit these and substitute 350g date syrup if you like

Blend the above with a stick blender. Then stir in:

~500g oats
~3 tsp each ground ginger and cinnamon
~2 tsp salt
~200g chopped nuts (almonds, cashews…)
~100g sunflower seeds
~100g pumpkin seeds
~100g small seeds (sesame, linseeds, chia seeds etc)

Mix well, then spread onto a large baking tray lined with parchment. Bake at 150 for 10 minutes. Give the mixture a stir to evenly toast then back in the oven for another 10 minutes. Repeat until the granola is nice and toasty and not too sticky. Let it cool in the tray and then add:

~300g dried mixed fruit (chopped apricots, goji berries, sultanas, mulberries etc)

Combine well, but leave some nice chunks, before storing in an airtight container. Liz x