Making your own granola is easy and fun! You can customise it to include the nuts, seeds, and dried fruits that you like. I really like a granola that sticks together and gives you large clumps of nuts and seeds, which is why I pulse the ingredients in a food processor briefly to allow the formation of small and large nut and seed bits.
Firstly, preheat your oven to 140 °C. To make the granola you will need a cup of raw almonds and cashews each, a quarter cup of raw sunflower and pumpkin seeds each, and half a cup of coconut shavings. Combine these in a food processor and pulse a few times, but make sure you haven’t completely pulverised all the nuts.
In a pan, heat up a quarter cup of coconut oil and half a cup of honey to make sure they mix well. Then add half a teaspoon of vanilla powder and half a teaspoon of salt to the pan. Next, add the pulsed nuts and seeds and a cup of raisins to the pan and mix well so that all the ingredients are combined.
Spread the mixture out on a lined baking tray, and bake in the oven for approximately 25 minutes, but make sure the raisins do not burn.
Once baked, let the granola cool for at least half an hour, and then scrape it off and break it up into chunks. Store the granola in tupperware.
The granola is best served on top of yoghurt with fruits, but I think its also pretty good on its own!
- 1 cup raw cashew nuts
- 1 cup raw almonds
- 1/2 cup coconut shavings
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 cup raisins (or any other dried fruit)
- 1/4 coconut oil
- 1/2 cup honey
- 1/2 tsp vanilla powder
- 1/2 tsp salt
- Preheat oven to 140 °C.
- Combine nuts, seeds, and coconut shavings in a food processor and pulse a few times.
- Heat coconut oil and honey in a pan, mix well, and add vanilla powder and salt.
- Add the nut mixture and raisins in the pan and mix well.
- Spread the mixture out on a lined baking tray and bake for 20-25 minutes.
- Let cool for 30 minutes and store in tupperware.