Fibre Fuelled Chunky Granola
This granola recipe is proof that a sweeter-style breakfast can still nourish your gut and energise your body! By packing this big batch of granola with nuts, seeds, oats and one of my favourite ingredients - buckwheat groats - not only are you feeding your hungry gut bacteria but you are balancing your blood sugar to stay satisfied all morning. Best served sprinkled on a yoghurt bowl, with a selection of colourful fruits and a dollop of nut butter. Because the recipe doesn’t include a lot of added sugar, it is also delicious on savoury dishes for an extra crunch.
Servings: 1 extra large glass kilner jar
Time: 45 minutes
Ingredients
400g oats (GF if required)
100g buckwheat groats (can order on amazon)
200g mixed pumpkin and sunflower seeds
100g sesame seeds
200g mixed nuts, roughly chopped
4 tbsp chia seeds
1 tbsp ground cinnamon
1 tbsp ground cardamom or ginger
1.5 tsp sea salt
200ml olive oil or coconut oil
2-3 tbsp honey (or maple)
Add-ins:
Coconut flakes, lightly toasted
Method
Preheat the oven to 160C fan. In a large mixing bowl, mix all the dry ingredients together until fully combined.
Mix the oil with honey in a separate jug or bowl, then pour this over the dry ingredients. Combine everything well using a spoon or your hands until all of the dry ingredients are coated.
Line a few baking trays and spread the mixture out so it’s roughly 1-2cm thick. Firmly press down with a spatula if you like your granola quite chunky.
Bake for 25-30 minutes until golden. Remove from the oven and leave to cool completely before touching.
Meanwhile toast the coconut flakes in the oven for a few minutes until just turned golden (be careful these burn very quickly!).
Break up the cooled granola mix into a large container and mix through coconut flakes.
Enjoy as a nutritious breakfast, snack or sprinkled over savoury dishes.