Healthy breakfast recipe for homemade Honey and Nut Granola

2 cups whole rolled oats
¾ cup desiccated coconut
1¼ cup raw almonds
1 cup raw walnuts, roughly chopped
½ cup pumpkin seeds
⅔ cup sunflower seeds
¼ cup sesame seeds
2 teaspoons ground cinnamon
pinch salt
¼ cup coconut oil
3 tablespoons water
200ml (3/4 cup plus 2 tablespoons) honey
1 teaspoon vanilla extract
1 cup dried cranberries
½ cup Turkish apricots, roughly chopped
¼ dried blueberries

How to
Preheat the oven to 170º C. Line a large baking tray with parchment paper or foil and spray with non-stick cooking spray.

Combine the oats, coconut, nuts, seeds, cinnamon and salt in a large bowl.

In a separate jug, heat the coconut oil, water, honey and vanilla. Whisk together to combine.

Pour the warm honey syrup over the oat mixture. Mix thoroughly to coat the oats.

Spread the mixture onto the tray and bake for about 30 minutes, turning over several times during the cooking time.

Remove form the oven and mix in the dried fruit. Cool completely before storing in an airtight container.

To assemble the breakfast pots, start with a layer of honey roasted granola in a mason jar. Top with vanilla Greek yoghurt and fresh seasonal fruit. Finish with a handful of muesli and a drizzle of honey.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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