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Cinnamon Spiced Granola

I get the feeling September is the new January. There’s a big wave of excitement surrounding the end of the chaos of the summer holidays and the kiddos getting back to school. The glorious opportunity for routine and normality is inspiring a lot of people to make some New Years style resolutions and I’m totally on for all that.

My first call to action is getting back in the kitchen. After a summer of being constantly on the move and eating out more than I have been eating in, I’m looking forward to getting back in control of what’s for breakfast, lunch and dinner!

While it’s still much hotter in Bulgaria than I’m used to at this time of year (29c today 🥵) my body is still craving that shift in seasons that September normally brings. So while it’s still to hot to start the morning with porridge, the next best thing is Granola with some autumnal spice.

This recipe is a cinch to make and super handy as it will last all week. And did I mention it’s filled with super healthy, fiber rich goodness 😇.

Cinnamon Spiced Granola

Ingredients

500g Organic Rolled Oats

5 tblsp Chia Seeds

5 tblsp Cinnamon

1/2 tsp Sea Salt

7 tblsp Maple Syrup

7 tblsp Ghee (melted) (you can use normal butter here or coconut oil to make it vegan if you wish)

Optional Extras

100g Toasted Coconut Flakes

50g Chopped Pecans

50g Pumpkin or Sunflower Seeds

50g Goji Berries

Method

Preheat the oven to 150c. Combine all dry ingredients in a large mixing bowl. Stir the maple syrup into the melted ghee to combine and then gradually pour the mixture over your dry ingredients while stirring together to avoid the chia seeds clumping together. Leave the mixture to sit for about 5 minutes so the chia seeds can activate. Then spread out evenly on a large baking sheet.

I find every oven varies greatly when it comes to baking granola so keep a close eye on it. You want it to be just browning (too much and it will taste burnt). Take it out of the oven and mix it around with a large spatula 2-3 times to avoid the edges burning. Mine took 30 minutes.

Let the granola cool completely, mix in your optional extras (or whatever you like). Store in a glass jar and it will keep for a weeks worth of breakfasts. Serve with almond or cashew milk, full fat organic dairy milk or yogurt and top with your favorite fresh fruit, I love mixed berries, chopped plums or peaches with this one.

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