Bronte’s Coconut Granola
There are a million versions of coconut granola on the internet – we are certainly not the inventors of granola. What makes this recipe different is that Bronte packs in as many nutritious ingredients as she can. The original recipe came to her via her sister Ulla, and this adapted version is the one she has on the breakfast table in the Aurell household in London.
We also make a vegan version of this in the café, using syrup instead of honey.
Makes enough to keep a family of four in granola for a good week
Servings: 4 people
Ingredients
- 75 g coconut oil
- 2 generous tablespoons good quality honey they say local honey reduces hay fever symptoms – worth a shot?
- 2 tablespoons date syrup optional
- 1 tablespoon dark brown soft sugar optional
- Seeds from half a vanilla pod/bean or 1 teaspoon vanilla sugar
- 1 teaspoon ground cinnamon
- 100 g jumbo rolled oats.
- 50 g rye flakes OR just 150 g jumbo rolled oats if you can't find rye
- 75 g large coconut flakes
- 50 g roughly chopped almonds
- 50 g roughly chopped hazelnuts
- 50 g pumpkin seeds
- 50 g linseeds flaxseeds
- 50 g sunflower seeds
- 50 g sesame seeds
Instructions
- Preheat the oven to 160°C (325°F) Gas 3.
- Put coconut oil, honey, syrup and sugar (if using), vanilla and cinnamon in a large oven tray and warm over a low heat, until melted together and hot - but not smoking.
- Mix together the rest of the dry ingredients, then add them to the tray of hot oil and mix well.
- Level the mixture and bake in the preheated oven for about 20 minutes – checking and stirring every 5 minutes. The granola is ready when it has turned a deep golden colour – it will go stale more quickly if the mixture is underbaked but don’t allow it to go dark brown or it will taste burnt.
- Remove the tray from the oven and leave the granola to cool, giving it a shake once in a while to stop clumping. You can add dried fruits to the cooled mixture at this point for a nice variation, if you like.
- The granola will keep in a dry airtight container for several weeks.
Notes
Recipe taken from Bronte Aurell's book ScandiKitchen Midsummer - published by ryland, peters and small. Photo by Pete Cassidy.
