I don’t buy cereal from the supermarket anymore. It was a slow transition, but I’m at the point now where I honestly don’t even consider it for three reasons;
- The sugar content is usually ridiculously high. Four grams of sugar is equal to one teaspoon, (and I found it a challenge to find a box containing anything less than six grams)
- It’s expensive and usually disappointingly bland
- I can make my own!
And so can you! We’re not talking hours and hours in the kitchen here, it’s a 15 minute job ( not counting baking time). This recipe is nice and simple, but can be easily played around with. It isn’t overly sweet, which I prefer, but my kids sometimes sprinkle over a few raisins or dried apricots. I use egg whites here as it makes the granola nice and crisp without having to use more syrup, but leave it out if you prefer.
150g – 200g pecans ( they’re expensive so just use as many as you can)
3 tbsp coconut oil ( I use an odorless one) and extra for greasing
50g coconut flakes
3 tbsp maple syrup
1 tsp vanilla extract
2 egg whites whisked
Preheat the oven to 160 / gas 4, and grease two baking trays with coconut oil.
Put the coconut oil, vanilla extract and maple syrup in a pan over a low heat and stir until the oil has melted.
Mix the oats, coconut flakes and pecans together, breaking up the nuts a bit with your hands, ( or chop them with a knife).
Pour the oil mixture over the oats and mix well to coat everything. Add the egg whites and mix this in too.
Spread the mixture onto the baking trays in a single layer and press it down with your hands, ( or a potato masher).
Bake for 10 minutes, then shuffle it around a bit with a fork. Cook for a further 5 -10 minutes (checking every so often that it isn’t burning), then leave it to cool before storing in an airtight jar. It will crisp up as it cools, so leave it for as long as you can.
Fills a nice big jar and lasts happily for about a week. Lovely with almond milk / yogurt / fresh fruit.