I love granola and muesli; sometimes I have days where I eat nothing else – I adore the crunch, smothering it with yogurt and combining it with juicy berries. So I decided to make a very versatile, crunchy granola that could be dressed up, depending on what you fancy. Just think of it as a building block, without too much fat and sweetener which can make granola not as healthy as you initially may think. So ideal if you are trying to cut down on your sugar intake – including fruit sugars!
I usually plump for Medjool dates and/or bananas to sweeten my granola but often find it all too much if I’m eating it with mango or pineapple, for example. Adding a ‘hint’ of sweetness – and more of that crunchy addictive texture – with passion fruit works well, especially when combined with tropical fruit (fresh or dried). I only use a slither of coconut oil too, rather than heaping in dollops of almond butter which I tend to do with my other granolas. You’ll notice that the cooking time is shorter, and on a lower heat, as the granola mix is not very wet so does not take long to dry out.
50g porridge oats (gluten free/conventional)
25g chia seeds
1-2 tsps ground cinnamon
1 tsp coconut oil
4-6 passion fruits
Dry fruit/seeds/nuts of your choice
Preheat the oven to 125 (fan)/145 conventional.
- Dry fry the grains in a large saucepan: heat it up on a medium temperature and then throw in the buckwheat, oats and seeds, stirring for 1-2 minutes.
- Pour these into a bowl whilst you melt the coconut oil in the same pan. Then tip the grains back in and mix well, allowing them to cook a little – another couple of minutes.
- Remove from heat and add the cinnamon. Squeeze the orange(s) and scrape in the passion fruit pulp, adding any extras such as dry fruit, nuts and seeds.
- Mix well and sprinkle onto a baking tray lined with greaseproof paper. Cook for about 20 minutes, checking half way through and giving a stir to help the grains to cook evenly.