Serves 4 | Gluten-free
Chia seeds have become one of the most popular superfoods, as they are packed with fibre, protein, vitamins and omega-3 fatty acids, and are an excellent source of energy. We prefer to make homemade granola as shop-bought is usually loaded with sugar; it also means you can add any nuts or seeds you have left over in your kitchen.
This recipe makes 2-4 servings depending on how big you like your bowl. We like to serve ours with a dollop of creamy coconut yoghurt, fresh berries for antioxidants and a sprinkle of cinnamon for speeding up the metabolism.
- 100g gluten-free oats
- 70g pecans
- 30g flaked almonds
- 20g sunflower seeds
- 20g pumpkin seeds
- 20g chia seeds
- 20g desicated coconut
- 2 tsp ground cinnamon
- pinch of sea salt
- 1 1/2 tbsp maple syrup
- 2 tbsp coconut oil (in liquid form – you may have to heat it gently until it turns liquid)
- 20g raisins
- Preheat the oven to 180°C/gas mark 4
- Place the oats, pecans, flaked almonds, seeds, desiccated coconut, cinnamon and salt in a bowl and stir to combine.
- In a separate bowl, mix together the maple syrup and coconut oil. Pour this into the dry ingredients and stir until fully combined.
- Place the mixture on a sheet of baking paper on a baking tray. Spread the granola mixture out evenly and bake for 20 minutes, giving the mixture a shake halfway through.
- Allow the granola to cool before stirring in the raisins and storing in an airtight container.
This recipe is taken from p.46 of our cookbook Mindful Chef: Eat Well, Live Better.