So many of my clients love granola and think they’re being healthy by eating it. But store bought granola isn’t a breakfast cereal I ever recommend because it’s laden with refined sugars and all cooked in vegetable oils which are high in unfavourable polyunsaturated fatty acids. A lot of “healthier granolas” tend to use lots of nuts and seeds as their base and this in itself can be quite problematic (check out fellow nutritionist Emma’s blog on “Don’t go nuts” for more info).
But don’t worry all you granola fans – I have come up with a healthier version using hormone friendly saturated fats (coconut oil and macadamia nuts) and sweetened with maple syrup and cinnamon for you to enjoy every now and again. It is so easy to make and tastes delicious – my little boys and husband love this! Throw away your semi-skimmed milk or dairy-free alternative and simply serve with organic full fat Greek yoghurt (or Coconut yoghurt if dairy intolerant) and fresh seasonal fruit for a quick and healthy balanced breakfast, snack or dessert.
2½ cups old fashioned oats (or gluten-free oats)
⅓ cup coconut oil, melted
⅔ cup maple syrup
½ teaspoon sea salt
1 teaspoon cinnamon
1 cup macadamia nuts
1 cup unsweetened toasted coconut chips
*Buy organic ingredients where possible
- Preheat the oven to 150°C. Line a large baking tray with greaseproof paper.
- In a large bowl, combine oats, melted coconut oil, sea salt, cinnamon and maple syrup, stir until the oats are completely coated.
- Pour mixture onto prepared pan and spread into an even layer. Bake for 30 minutes, stirring every ten minutes to ensure even cooking. After 20 minutes, add in the macadamia nuts (they’ll burn if you leave them in the whole time) and continue cooking for last ten minutes.
- Remove from oven and mix in the toasted coconut chips and allow to cool entirely. When it’s fully cooled, store in an airtight container for up to a month.
Be well, Nikki