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. Makes a great afternoon snack too!
Servings: 1 extra large glass kilner jar
Time: 45 minutes
Ingredients
400g jumbo oats (GF if required)
400g buckwheat groats (can order on amazon)
200g pumpkin seeds
200g sunflower seeds
200g mixed nuts (or any nut), roughly chopped
4 tbsp chia seeds
1 tbsp ground cinnamon
1 tbsp ground cardamom or ginger
1 tsp sea salt
200ml olive oil
150ml maple syrup
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 olive oil with maple syrup 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 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 dessert.