I have a bit of a granola obsession, whenever I make it, it doesn’t last long in my house because I just can’t stop eating it! You could call me a granola addict…
I was asked by a friend if I had a nut free granola recipe, so I had a play around and here you have it; a nut free granola recipe that is just as moreish as my usual nutty granola!
-2 cups whole oats
-2 cups oatmeal (oatflour)
-1/2 cup sunflower seeds
-1/4 cup flaxseed
-1/2 cup desiccated coconut
-1 1/2 cup coconut flakes
-2 tbsp poppy seeds
-1/2 cup raisins
-1/2 cup chopped pitted dates
-1 cup agave nectar (or honey/ maple syrup)
-1/2 cup coconut oil melted
1/4 cup water
1 tsp vanilla extract
-1 1/2 tsp cinnamon
-1/2 tsp ground ginger
*some maple syrup for drizzling part way through baking, around 1/2 cup
-Preheat your oven to 150 degrees celsius.
-Line 2 large baking trays (about 30cm x 30cm) with greaseproof paper.
-Mix all the dry ingredients in a large bowl (except the raisins and dates) and stir until combined.
-Then add to the dry ingredients the vanilla, agave nectar, melted coconut oil and stir. Ensure each oat is coated in the wet ingredients.
-Then add the water and stir so the granola becomes sticky, make sure all oats are covered.
-Pour the granola into your two trays, pressing it down into the trays.
-Drizzle the granola with around 1/4 cup maple syrup, and place the two trays in the oven for around 30 minutes, until golden. *swap the trays over on the shelves half way through, so both trays have the same amount of time on the top shelf.
-Remove trays from the oven and allow to cool completely.
-When granola is cool, peel it away from the baking paper and break it up into chunks. I like big chunks in my granola, but you can break it up into finer pieces if you prefer.
-Add the raisins and dates and incorporate into the granola with your hands.
-Drizzle the broken up granola wth around 1/4 cup maple syrup and mix it all up with your hands, to ensure the maple syrup is evenly distributed.
-Place back in the oven at 150 degrees celsius for around 15 minutes, until golden brown.
-Allow to cool completely.
-Peel the granola off the baking paper again and mix up.
-Place back in the oven at 100 degrees celsius for 10 minutes, this ensures the granola is really crunchy.
-Remove from the oven and allow to cool completely again.
-Store the granola in an airtight container and enjoy 🙂