Almond, Coconut and Cranberry Granola Recipe
This week, I am trying to be slightly more healthy. Again. We have had a spate of big birthday parties, indulgent sunday lunches and generally over doing it, so I feel completely done for. And after last week’s Toffee Chocolate Tart, this week I am definitely playing good cop rather than bad cop with you.
This Almond, Coconut and Cranberry Granola is quite the most delicious breakfast I have eaten, and I am not a huge breakfast fan. Even after 5 years ciggie free, my favourite breakfast is still a Marlboro Light and a cup of sweet tea, but that’s no longer on the menu. But this granola will certainly fill the gap in a much healthier and more delicious way. It’s not overly sweet, it’s crisp and with almond and cranberry flavours, almost has a hint of Bakewell Tart to it. I love this as a snack, by the handful, or sprinkled in large helpings on thick Greek yoghurt. You could also keep it on a healthier level by serving with ice cold milk, at any time of day, for a flavourful energy boost. I have messed with an original recipe from Lovely Little Kitchen, so thank you to them for the idea.
This is a slightly healthier option than my usual offerings. It uses coconut oil and honey to crisp and sweeten, and just a hint of brown sugar. I am not claiming to be a nutritionalist, but this super tasty Almond, Coconut and Cranberry Granola does contain some brilliant ingredients to keep you full and energised during your busy day. And let’s face it, I need energy after our hectic social life *stifles yawn*. And I need an early night, so I’ll keep this brief.
Here’s the ingredients for this super granola. Look at the wholesomeness on offer there. I have included my favourite dried cranberries, these ones are allegedly cherished, but you can substitute these for apricots, raisins, or leave them out and serve with fresh fruit.
Start his simple recipe by pre heating your oven to around 160 degrees. Then line a large baking sheet with greaseproof paper. Measure out the honey and coconut oil and warm in the microwave or in a small saucepan on the hob.
Once the coconut oil has melted and the honey warmed, measure in the vanilla and almond extracts. Give this a little stir.
Pop this to one side while you measure out your dry ingredients. Take a large bowl and add the oats, salt, brown sugar and coconut.
Chop the whole almonds into smaller pieces *smaller than mine I am lazy* then add them to the mix and go in with another stir.
To these dry ingredients, add the warmed honey mixture and give it a really good mix, ensuring every oat *bit dramatic* is covered.
Tip this wonderful smelling oaty concoction onto the lined tray, flatten into a flat layer and pop in the oven for 5 to 8 minutes. Keep an eye on it here, you just want it to brown, not singe.
Once the first cooking time is up, take the tray out of the oven, stir the mixture around a little, then return to the oven for a final 5 minutes.
After that final cooking time the granola will be toasted and fragrant.
Leave this to cool, then stir through the dried cranberries and seeds.
Spoon this crisp granola into a pretty jar, breaking up any large lumps as you go. If the odd spoonful falls into your mouth as you go, it won’t be the end of the world.
This is super tasty, serve it however you wish. I have a terrible habit of eating it straight from the jar, so please try and show a touch more class than me.
I am hardly on some sort of detox but I do think it’s time to curb my naughtiness a tiny bit. This Almond, Coconut and Cranberry Granola is so delicious and errs on the side of wholesome. I am hoping this excuses the fact we are getting through a jar every couple of days in our house.
Almond, Coconut and Cranberry Granola Recipe
Makes a nice big jar full, say 8 to 10 servings
80ml (approx 6 tablespoons) honey
3 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon almond extract
270g porridge oats
1/2 teaspoon salt
70g soft brown sugar
70g whole almonds, chopped
30g desiccated coconut
75g dried cranberries, or another dried fruit if you prefer
3 tablespoons mixed seeds, pumpkin, sesame, sunflower
Greek yoghurt or cold milk, to serve
Pre heat the oven to around 160 degrees, fan assisted.
Line a flat baking sheet with baking paper. Take a small bowl and add the honey and coconut oil. Heat until just warmed through in the microwave or do this on the stove in a small pan. Add the vanilla and almond extracts and stir.
In a larger bowl, measure out the oats, salt, brown sugar, chopped almonds and coconut. Give this dry mix a good stir. Pour in the warmed honey mixture and stir well to ensure the oats, etc, are well coated. Pour the mixture into the lined tray and pop in the oven for 5 to 8 minutes, or until just browning. Keep an eye on the granola here, you don’t want it to burn. Take the tray out of the oven and stir the granola, turning it over to ensure the mixture browns evenly. Put back in the oven for a further 5 minutes to give it a final browning then remove, and leave to cool.
Once cooled, stir in the dried cranberries and seeds, then spoon the granola into a pretty jar, breaking up any larger lumps as you do so. This keeps for up to a couple of weeks in the airtight jar. But it’s unlikely to make it that far.