A light and crunchy honey-puffed rice granola recipe with almonds, walnuts, warm spices and dried fruit - a healthy and delicious breakfast!
2cupsfine-cut oats,(certified gluten-free if needed) (200 g)
2cupspuffed brown rice(60 g)
1cupunsweetened coconut flakes(50 g)
1cupwhole almonds(135 g)
1/4cupmelted coconut oil(80 g)
1/3cuprunny honey(if vegan, use pure maple syrup) (80 ml)
generous pinch of salt
Preheat oven to 325°F / 160°C and line a baking tray with parchment paper.
In a large bowl, mix together the oats, puffed rice, coconut, and nuts.
In a small saucepan over low heat, warm the coconut oil until just melted, add the honey, spices and salt. Whisk together to combine. Pour over the dry ingredients; mix well until evenly coated.
Spread the mixture evenly onto the lined baking sheet and bake for 20 minutes until it starts to turn golden, be sure to give it a little stir near the halfway point. Remove from the oven and set aside to cool in the tray.
Stir in the raisins and chopped apples and let the granola fully cool in the tray before serving or stowing away.
To serve, combine with nut/seed milk or yoghurt and whatever fresh fruit is in season. Enjoy!
If you don’t have cardamom on hand, just skip it and increase the amount of vanilla and cinnamon.
Not everyone loves raisins. Skip and increase the amount of dried apple or replace with chopped dates, or even apricots.