Homemade Granola is super easy to make and really great for using the things you like and leaving out the things you don't!
Preheat oven to 150C. Mix the oats and coconut flakes together. Spread on a lined baking tray and cook in the oven for 20 minutes.
Remove the tray and add the nuts and spices to the oat mixture. Stir to combine. Mix the honey and coconut oil together and stir through the mixture until everything is combined. Spread over the baking tray again and return to the oven for a further 20 minutes, stirring occasionally.
Remove from the oven and stir through the fruit. Leave to cool on the tray. Store in an airtight container.
Preheat oven to 140C. Mix the oats and coconut flakes together. Spread on a lined baking tray and cook in the oven for 20 minutes.
Remove the tray and add the nuts and spices to the oat mixture. (You may find it easier to tip the oats into a large bowl). Stir to combine. Mix the honey and coconut oil together and stir through the mixture until everything is combined. Whisk the egg whites until they are foamy. Mix into the oat mixture. Spread over the baking tray again, leaving a 10cm hole in the middle and return to the oven for a further 20 minutes.
Once cooked, gently stir through the fruit and leave the tray in the oven to cool with the oven door open a little. Once it’s cool, break it up into bite-size pieces and store in an airtight container.
Ingredients
Directions
Preheat oven to 150C. Mix the oats and coconut flakes together. Spread on a lined baking tray and cook in the oven for 20 minutes.
Remove the tray and add the nuts and spices to the oat mixture. Stir to combine. Mix the honey and coconut oil together and stir through the mixture until everything is combined. Spread over the baking tray again and return to the oven for a further 20 minutes, stirring occasionally.
Remove from the oven and stir through the fruit. Leave to cool on the tray. Store in an airtight container.
Preheat oven to 140C. Mix the oats and coconut flakes together. Spread on a lined baking tray and cook in the oven for 20 minutes.
Remove the tray and add the nuts and spices to the oat mixture. (You may find it easier to tip the oats into a large bowl). Stir to combine. Mix the honey and coconut oil together and stir through the mixture until everything is combined. Whisk the egg whites until they are foamy. Mix into the oat mixture. Spread over the baking tray again, leaving a 10cm hole in the middle and return to the oven for a further 20 minutes.
Once cooked, gently stir through the fruit and leave the tray in the oven to cool with the oven door open a little. Once it’s cool, break it up into bite-size pieces and store in an airtight container.