I Quit Sugar | Coco-nutty Granola

This is the first recipe I tried out and it made loads – the recipe says it’ll make 425g, but I feel like I had way more than that and definitely way too much to feed me for a week! The rice malt syrup is optional, but I made mine without. Sarah recommends making two batches to see which you prefer, although I wasn’t looking to sweeten mine. I ate it with low fat natural yogurt but will definitely be trying it with almond milk as well.

Pre-oven

Ingredients

• 175g coconut flakes
• 250g chopped nuts (you can use one kind or a mixture)
• 2tbs chia seeds
• 1tsp ground cinnamon
• 80-100g coconut oil or butter, melted
• 3tbs rice malt syrup (optional)

Method

• Preheat the oven to gas mark 1 and line a baking tray with greaseproof paper
• Combine all the ingredients in a bowl and spread evenly on the tray
• Cook for 20 minutes, or until golden, stirring halfway
• Allow to cool and serve
• Keep in an air tight container for up to two weeks

Post-oven

I found I cooked mine for a good 35 minutes, because the darker in colour the granola gets, the crunchier it is. You can even whack the heat up to gas mark 2, but obviously you don’t want the nuts to burn.

If you’re serving with yogurt, I recommend 2tbs to two handfuls of granola!