Perhaps it is the warmer weather or perhaps it is the packets of Purely Elizabeth and Perfect Provender (made by my lovely friend Jodie!) that have been in my pantry recently, but I’ve been on a granola kick of late. I’m always chasing that perfect crunchy granola and my latest go-to recipe includes coconut, dried blueberries and lemon -yum! The difference between granola and muesli is that granola is baked and typically has some form of wet binding ingredient, whether that is a syrup, oil or mix of the two. I’ve used almond butter alongside a little oil and sugar to get a balance of fat, sugar and a little extra fibre for your money. I’ll warn you now, this mix alone is delicious!
- ⅓ cup almond butter
- ¼ cup oil -coconut adds to the flavour here
- ⅓ cup brown/coconut sugar, or maple syrup/coconut nectar
- 2 cups oats
- ¼ cup chia seeds
- ½ cup sunflower or pumpkin seeds
- ½ cup desiccated coconut
- ½ cup dried blueberries
- Zest of one lemon
- Good pinch sea salt
- Preheat an oven to 160 C, and line two medium baking trays.
- Heat the almond butter, oil and sugar/syrup in a pan and whisk over a gentle heat until smooth.
- Optional: Add roughly half the oats, and seeds into a food processor or coffee grinder (in batches if needed), and blend into a course flour. Combine all dry ingredients together in a bowl.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir until well combined.
- Tip the granola across the two trays. Spread evenly, allowing for small gaps between clusters.
If using coconut sugar please note that it won't fully dissolve like brown cane sugar.
On the basis of this recipe making ten 1/2 cups there is approximately 12g sugar per serving. Feel free to use less or more sugar according to taste.