Granola is one of my absolute favourite things to eat whether it be for breakfast, lunch or a snack. I try to avoid store bought versions as they’re PACKED with sugar and I find it tastes much better if you make it yourself. If you haven’t experienced granola straight out of the oven you’re seriously missing out.
Usually granola is made with rolled oats, but today we’re going to be using rolled spelt. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. It also has less calories than oats, so you’re able to be a bit more generous when it comes to your seeds, nuts and dried fruits.
Let’s break down the superfoods:
Almonds. Lower ‘bad’ cholestrol, the risk of heart attack, build strong bones and provide healthy fats.
Pepitas. Filled with protein, regulates muscle & nerve function, balances blood pressure, combat the common cold & help with protate health.
Sesame seeds. Loaded with protein, prevents diabetes, reduces blood pressure, lowers cholesterol, good for digestion & healthy skin.
Sunflower seeds. Reduce risk for heart disease, help prevent cancer due to high antioxidant content, supports thyroid function, helps muscle cramps, and balance blood sugar levels.
Goji berries. Improve general well-being (more energy & better quality of sleep), protection of eye health, and they’re bursting with antioxidants.
3 cups rolled spelt
1/2 cup almonds (I chopped most of them)
1/3 cup sunflower seeds
1/4 cup mixed sesame and pepita seeds
1/4 cup toasted coconut flakes
1 tbsp ground cinnamon
1/4 cup pure maple syrup (NOT golden syrup)
3 tbsp firmly packed light brown sugar
3 tbsp vegetable oil (such as sunflower or canola)
2 tsp natural vanilla extract
1 cup mixed dried fruit (goji berries, currants & sultanas)
I also love to garnish with a few fresh berries (raspberries and blackberries in particular) before serving.
Step 1: Preheat the oven to 300°F. Put the rolled spelt, almonds, sunflower seeds, sesame seeds, pepita seeds, coconut flakes, and cinnamon in a large bowl and stir to combine. Transfer to a large baking sheet with sides and spread out evenly.
Step 2: Put the maple syrup, sugar and oil in a small saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved. Stir through the vanilla. Pour the hot syrup over the spelt mixture and stir until all the ingredients are evenly coated.
Step 3: Bake the granola, stirring every 10 minutes to ensure even browning, for 30-35 minutes or until golden brown and crisp. It is important to stir the granola every 10 minutes or it will brown unevenly and burn. Cooking it slowly at a low temperature makes it crisp and golden without requiring too much oil or sugar. Remove from the oven, add the dried fruit and stir to combine. Set aside to cool completely. Store in an airtight container for up to 1 month.