Cousin Christine’s Granola

home-made-granola

I am making a batch as I write this! I have adapted the recipe slightly and continue to experiment with different ingredients – change the nuts, sultanas instead of raisins, goji berries instead of cranberries (much cheaper than cranberries in Singapore), play around with seeds, adding chia, hemp or linseed depending on what you like. etc. I use agave syrup (made from cactus and sweeter than honey so use less) instead of honey, or you can use stevia.

I start the day with a huge bowl of fresh fruit – papaya, mango, passion fruit, blueberries – whatever I have in the fridge, then top it with a couple of dessert spoons of granola and hemp, flax or or chia seeds, so that I am not taking in too much sugar or wheat products, although I tend to buy organic ingredients for the granola.

Cousin Christine's Granola

  • Servings: keeps us going for 2 weeks
  • Print

4 cups jumbo oats
1/3 cup honey or ¼ cup agave
1/3 cup coconut oil
1 cup almonds, cashews, or mixed nuts – chopped
½ cup wheat germ or buckwheat (I use the latter as I can’t get wheat germ here)
½ cup bran
1 cup raisins or sultanas
I cup cranberries or goji berries
I cup sunflower seeds
I cup pumpkin seeds

Preheat oven to 350 C. Grease baking tray, foil or baking sheet.

Mix ingredients 1-4 and put in oven for 30 minutes or until crispy and golden brown. Careful not to burn the nuts.

Add wheat germ/bran/buckwheat and roast for another 10 minutes.

Remove from oven, leave to cool and add rest of ingredients.

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