Honey GranolaPosted: November 20, 2016 Filed under: Breakfast, Budget, Dairy-free, Gluten-Free, Traditional 1 Comment
I’m still ovenless, so improvisation is still the name of the game here, with this gloriously crunchy and chewy granola you can make in the microwave!
I’ve used gluten-free oats and coconut oil to make it both gluten and dairy free, but you could easily substitute ordinary oats and butter.
You can customise the recipe by adding in your own choice of dried fruit after the granola has cooled. I recommend going for tart/sharp fruits to contrast with the sweet and crunchy oats and nuts.
You can also easily customise this recipe if you’re thinking of making edible gifts this Christmas. In addition to varying the fruit and nuts, you could also sprinkle some spice over the finished mixture such as cinnamon, nutmeg, allspice, mixed spice, etc.
250g gluten-free oats
60g coconut ribbons
120g pumpkin seeds
120g sunflower seeds
120g pecans – chopped
250g runny honey
110g coconut oil
110g dark Muscovado sugar
To add after cooling
chopped, dried apricot
- Tip the oats into a large, dry pan and stir over medium heat for 5-10 minutes until lightly toasted.
- Transfer the oats to a large bowl and add the coconut, seeds, nuts and salt. Stir thoroughly.
- Put the sugar, coconut oil and honey into a pan and heat gently until the coconut oil has melted.
- Pour the warm mixture over the oat mixture and stir well to coat.
- Pour half the oat mixture onto a piece of baking parchment and microwave on High for 2 minutes.
- Stir the mix, then microwave on High for a further 2 minutes. Remove and set aside to cool.
- Repeat with the other half of the mixture.
- When the mixture has cooled completely, transfer the granola to a large bowl and break up into clumps.
- Add in dried fruit to taste and mix thoroughly.
- Store in a sealed container. If the mixture is sticky, store in the fridge.
Clever! Better than having the oven on low all evening, which happens here about one a fortnight to keep up with hubby’s granola needs.