Recipe: Homemade Granola with Goji Berries & Raisins

Updated: Jun 12, 2019



This morning, I was craving some extra crunch for my porridge and so I whipped up a batch of this granola first thing. I didn't put any sweetener in at the point of baking the granola such as honey or maple syrup and instead just let the sweetness come from the raisins and goji berries which I added after I baked the granola. If you are really trying to eliminate sugars from your diet, just leave out the goji berries and raisins altogether.

Lots of homemade granolas call for quite large quantities of natural sugars such as honey, maple syrup and dried fruits and while, I love to make a sweet granola from time to time, for my everyday granola, I am coming round to the preference of adding just a little (rather than alot) of these sweet ingredients.

My favourite way to eat granola is sprinkled over porridge or chia seed pudding for added texture and some crunch. Of course eating it straight from the jar is pretty great too.

Ingredients:

2 cups of oats

1/2 cup of cashew nuts

1/2 cup of almonds

1/4 cup of pumpkin seeds

2 tbsp of sesame seeds

2 tbsp of coconut oil

Pinch of sea salt

1 tsp of cinnamon

1/4 cup of raisins

1/4 cup of goji berries

Method:

1. Preheat the oven to gas mark 5 / 190 degrees celsius. Roughly chop the cashew nuts and almonds. Mix the chopped nuts, oats, pumpkin seeds and sesame seeds in a bowl.

2. Melt the coconut oil and add the salt and cinnamon to the coconut oil. Pour over the nuts, oat and seed mix and mix to ensure that the coconut oil coats teh dry ingredients.

3. Line two baking trays with parchment paper and spoon the granola mix even on to the trays spreading it out to ensure it is even. Place in the oven for 20 minutes, shaking hte tray half way through.

4. Remove the granola from the oven and sprinkly the raisings and goji berries on top. Store in a glass airtight container. The granola should keep for 2-3 months.



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