Cinnamon Nut Granola Recipe

Granola is really easy to make and there is nothing stopping you doubling or tripling the recipe to make up a large batch as it keeps well in a sealed, airtight container.

Makes

approximately 15 servings

Nutritional information per serving:

  • 360 kcals
  • 33.3g fat
  • 3.7g net carbohydrates
  • 8.6g protein

Ingredients

  • 300g of mixed nuts (brazil, hazelnuts, almonds, macadamia, walnuts)
  • 100g pecan nuts
  • 60g flaked almonds
  • 100g coconut flakes
  • 75g sunflower seeds
  • 75g pumpkin seeds
  • 50g flaxseeds
  • 40g coconut oil, melted
  • 2 tsp cinnamon
  • ½ tsp mixed spice
  • ½ tsp all spice
  • 2 tbsp xylitol or erythritol blend (or to taste)

Method

1. Preheat the oven to 150ºC/gas mark 2.

2. Place the nuts in a freezer bag and bash with a rolling pin until they are in smaller bite-size pieces. I prefer doing this as it takes out my frustrations but also a processor tends to over process them and if you are not careful you can end up with nutty dust!

3. Place the crushed nuts into a bowl and add all the nuts and seeds.

4. Melt the coconut oil in a jug. Once melted, add the cinnamon and sweetener and combine well.

5. Pour over the nut/seed mix and stir well until the oil coats all the nuts. Pour the nut mixture onto a large baking tray. You may need two trays depending on the size of your tray. Spread until it covers the tray.

6. Pop into the oven and bake for 5 minutes before turning the nuts and baking again for another 5 minutes.

7. Remove from the oven and cool.

Recipe taken from The Sugar Free Family Cookbook: Delicious, healthy recipes to help you and your children kick the sugar habit by Sarah Flower (£12.99, Robinson)

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