Sugar-free granola: the most popular recipe from my cookbook

It’s always the simplest things, isn’t it. My cookbook’s been out four months now and I can tell you the recipe that gets the most love out there is this one – a fun granola recipe I invented one day when I was frantic for something crunchy and golden and…well, something to take the place of cereal on the couch when you’re a tad down (and it’s 4pm on a rainy Saturday afternoon).

A lot of you have made the recipe. But I thought I’d share it today with the rest of you. Perhaps you’ve been having a taddish downish kind of day….

Coco-nutty granola

 Makes 5 cups

  • 4-5 tablespoons coconut oil (or butter), melted
  • 3 cups coconut flakes
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon (optional)
  • 2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated ones), chopped roughly
  • 3 tablespoons rice malt syrup (optional; I personally don’t sweeten my granola at all. Perhaps do half a batch with, half without and see what you like.)

Preheat oven to 120 C. Mix all ingredients in a bowl, spread evenly on baking paper on a tray and bake for about 15-20 minutes, until golden, turning halfway.

When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy.

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