Morning, writing to you on a frosty Sunday morning. I know there has been a lot a snow about, both in the UK and France but in our little bubble in the Haute Vienne, we seem to have missed it completely. Not an entirely bad thing as I love to look at it from the warmth of my Lounge but not particularly be out and about driving in it!
Anyway, since we had friends over for Brunch a few weeks ago, Dave and I have really been enjoying having a proper sit down Brunch every weekend now. We have been trying out different options including Pancakes with loads of choices of fillings, Eggs in different ways, Waffles.. The list is endless.
Today I made Homemade Granola with fresh fruit on top and then Eggs Benedict. Yum!
This made about 4 portions and you can store it in an airtight container at room temperature for about 2 weeks if you want to make a few batches in one go.
130g rolled oats
40g unsweetened coconut flake ( optional )
55g slivered raw almonds
40g raw pecan halves
12g coconut sugar ( or 10g fine white sugar if not making a vegan version )
1/4 tsp sea salt
3 Tbsp (45 ml) coconut oil or Olive oil
80ml maple syrup
1 tsp pure vanilla extract
optional: 1/4 cup dried fruit or nuts (I usually add cranberries, sultanas, raisins)
Preheat oven to 160deg c
Add oats, coconut flakes, almonds, pecans, coconut sugar, and salt to a large mixing bowl – stir to combine.
To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation. Add vanilla & stir again.
Straight away, pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet in a single, even layer.
Bake for 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible!
Bake 5-7 minutes more, watching carefully as to not let it burn. You’ll know it’s done when the granola is golden brown and very fragrant.
Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling (optional). Break into clumps.
Store in a sealed bag or container at room temperature for 2 weeks, or in the freezer for up to 1 month.
This is delicious as is, or with almond or dairy milk ( if not vegan ), banana, strawberries or raspberries! yum!