The only granola recipe you'll ever need

This is honestly the best granola I've ever had. With just the right sweetness and crunch it's amazing on yoghurt or with your favourite milk and fruit. The best part is, you probably already have all the ingredients in your pantry!


The original recipe is called Nekisia's Olive Oil and Sea Salt Granola from the book SALT, FAT, ACID, HEAT by Samin Nosrat. I highly recommend you get a copy!

Makes 16+ servings!



Ingredients:


300g rolled oats

100g pumpkin seeds

100g sunflower seeds

25g chia seeds (or add more sunflower seeds)

25-50g sliced almonds

60g desiccated or shredded coconut

140g halved pecans or walnuts

100g maple syrup **

125g extra virgin olive oil

1 tsp sea salt +

Optional: 150g dried dates, apricots or freeze dried fruit, diced.

If you're feeling wild, you could add chocolate chips too (once it's cooled)

Directions:


Preheat the oven to 150C and line a large baking sheet with baking paper.


Place all the ingredients (except optional extras if using) into a large bowl and stir until well combined.

Spread evenly onto your baking sheet and place into the oven and bake.

Remove from the oven every 15 minutes or so until the granola is golden, toasted and very crisp. The stirring is a crucial step to ensure it's evenly cooked and nice and crispy. Highly recommend setting a timer!

Remove granola from the oven and sprinkle with a little bit more sea salt to taste. The large flaked Maldon sea salt is particularly nice. Let cool completely and then stir through the dried fruit if used.


Store in an airtight container for up to a month! Trust me, you'll LOVE it.

 

Reprogram your relationship with food with Empowered Eating


** Does the thought of pure maple syrup and lots of olive oil make you weary? Are you concerned about the calories in nuts? You shouldn't be! I highly recommend you check out The Empowered Eating Programme. Let's reprogram your relationship with food so you can be your healthiest self without giving up the foods you love.


xx Michelle Yandle







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