It has been an atomic bomb of a week at work. I’m just glad to be home at the end of the week and share with all of you a recipe which is comfort healthy breakfast/morning tea food :D. Okay you can eat it anytime of the day!
I decided to make this coconut oil granola to thank a colleague.
On Monday morning 7.15am in our tiny drug room at work, this workmate chose to take 10 minutes out of her busy day to listen to my fears, worries and stresses of our job, to empathize with me and my struggles. (She even let me tear a bit)
She really encouraged me to hang on at the end of the mini teary session with “Let’s just get you through today.” and really, that was all that I needed to get me through the shift and leave my work brain at work.
Sometimes our line of work really pushes you to your limits not just emotionally, but mentally as well.
There really are days when you think you won’t make it mentally or emotionally, but I am truly blessed to be able to work with a bunch of women (and man 😛 ) who can empathize and work together to lift each other up and support one another.
A little while ago, during some experimentation and exploration of other oils I could use in baking, I came across something called coconut oil.
At that time I didn’t know that the humble local supermarket stocked it in small jars, which I found out after I purchased 1L of this stuff!! From a continental organic grocer in my local shopping center.
I bought it and experiemented with a few recipes but they didn’t turn out tasty and yummy enough for me to share. SO, this jar went into the back of my pantry and on occassion I’d use it to stirfry my vegetables (really yummy).
Until I stumbled upon the idea of making my own granola.
This recipe is super crunchy because of the added flour and coconut oil which “fry” as you slowly roast the granola.
My workmate ate almost 2 servings in one go, when she ate it today at work.
If you prefer to keep your granola gluten levels to the bare minimum, don’t add the flour. It will still be crunchy, but crunch level may not last as long as if you used flour.
It can keep for up to 2 months in an air tight container or glass jars, but I know it won’t stay in your pantry for long 😛
I prefer my granola fruit free, but if you feel like having fruit do replace 1/4 nuts and seeds with dried fruit of your choice in the last 10mins of roasting.
Coconut Oil Granola
1/2 cup Almonds or Peacans
1/2 cup Pistachios
1/4 cup Hazelnuts
1/4 cup Sunflower seeds
1/4 cup Pumpkin seeds
1/2 cup Plain Flour
3 cup Rolled Oats
1/4 cup Quinoa or Chia seeds (Optional)
1/4 cup Honey
3/4 cup Coconut oil (melted)
Preheat oven to 120C
Measure out all nuts and chop by hand roughly (do not use food processor because the nuts will become a fine powder)
Mix together rolled oats, flour, nuts, seeds and quinoa
In a separate jug or bowl bring coconut oil into a liquid form, add honey mix well
Place all the dry ingredients onto a tray (do not line the tray with baking paper, make sure it is a single layer for even roasting)
Pour the liquid mix over the dry and mix until well combined
Place in the oven roast for one hour, every 20mins use a wooden spoon or silicone spoonula to turn the granola, in the last 10mins you can add your dried fruits if you want them. (I remove the entire tray out of the oven onto my stove top and turn the granola and then place it back into the oven and reset the oven timer for another 20mins)
After 1 hour of roasting, remove tray from oven and place on stove (if you would like clusters to form, try to refrain from stiring it for at least 40mins, otherwise if you like me like crumby granola you can stir straight away)
The granola gets crunchy after it is cool, so don’t be disappointed if you don’t get those *crunch* *crunch* noises if you eat it warm/hot.
Enjoy with yogurt or milk for breakfast, lunch or dinner xD (one serve is 1/2 cup of granola)
OR gift it in resealable bags (which is what I did) or cute little jars 😀
Adapted from pinchofyum.com