Granola has become a breakfast staple for me, it’s so versatile and whilst traditionally it’s simply served with milk and a scattering of fruit, I like to incorporate it in to my morning in as many ways as possible; I love it sprinkled on a bowl of nice cream, chocolate oats, soaked overnight as an alternative to bircher muesli, on nut butter toast or even whizzed in a smoothie! Granola is one of those things that tastes so much better when it’s homemade too and I’m forever whipping up a new batch but this has got to be one of my favourites. In this variation, I’ve combined crunchy rolled oats with a mix of nuts and seeds, sweet gooey mulberries and a subtle hint of spice; ensuring that this granola will make your morning extra special.
One of the things that I love most about making your own granola is that it’s so customisable; don’t have any mulberries? Switch them for raisins or juicy sultanas. Don’t like cinnamon? use ginger instead! And if you don’t have the exact nuts on hand then feel free to sub in your favourite. While the basic recipe for this is absolutely delicious, tweaking it to your own personal taste definitely won’t do any harm at all!
- 1 + 1/2 cups rolled oats
- 1/4 cup pecans
- 1/4 cup seeds (I use pumpkin and sunflower)
- 1/2 cup almonds
- 1/2 cup mulberries
- 1.5 tsp cinnamon
- 2.5 tbsp coconut oil
- tbsp maple syrup
- tbsp pecan butter (or nut butter of choice)
- Pre heat the oven to gas mark 5 and line a baking tray with grease proof paper.
- Add all of the dry ingredients (aside from the mulberries) to a mixing bowl and mix well.
- Add the coconut oil to a small pan and set over a low heat. Add the maple syrup and pecan butter and stir gently until fully melted and mixed.
- Combine the wet ingredients with the dry and mix until fully coated.
- Spread the granola out onto the baking tray and place in the center of the oven for 25-30 minutes, stirring every 5 minutes to ensure it cooks evenly and doesn’t burn.
- Remove from the oven when golden brown and fragrant and leave to cool fully before mixing in the mulberries and transferring to an airtight container, it will keep well here for up to a month.
- Serve as desired ~ it’s delicious with a splash of cold almond milk and fresh berries, scattered on a big bowl of nice cream, chocolate oats or alongside coconut yoghurt.
If you make this, don’t forget to tag me on Instagram @nourishingyas x