Ever since I discovered the joys of a simple bowl of granola and milk as one of the best anytime snacks, I must have experimented with hundreds of granola recipes. I tend to go through phases, from a gloriously unadulterated mix of oats, honey, olive oil and a scattering of raisins to the more complex varieties using amaranth flakes, buckwheat groats and maca powder. But this recipe has stood the test of time and is my go-to fail safe when I’m wanting something in between. No fancy ingredients, just a delicious mix of flavours and textures.
This granola recipe is quick and easy and can be changed up with whatever you have to hand – some of my best recipes have come from the old ‘chuck it in and see’ approach. Granola lends itself to this approach especially well.
I’ve used a small amount of mashed banana as the sweetness here and just a handful of dried fruit, but if you prefer a less sweet granola or choose to sweeten with fresh fruit as I often do, you can simply leave the dried fruit out altogether.
I like to use a mix of traditional rolled whole oats and quick cook oats, which are slightly smaller, to get the best texture – the smaller flakes clump together with the larger rolled flakes and create lovely golden nuggets of crunch. Macadamias work really well here, they crisp up wonderfully after baking, yet also stay deliciously creamy due to their high fat content – the good kind of fat!
This granola is packed with goodness, from the B-vitamin rich macadamias, protein from the pumpkin seeds and more healthy fats from the shredded coconut and coconut oil. Give it a go and enjoy it over stewed winter fruits, on top of porridge for a bit of crunch or simply as the star of the show, with milk or yoghurt.
Happy baking friends!
Fig, macadamia and coconut granola – makes enough for 8 generous servings
3 tbsps melted coconut oil
1 small ripe banana, mashed
1 tbsp ground cinnamon
1 tsp ground ginger
a pinch of salt
180 grams or 2 cups oats, half rolled and half quick-cook
100 grams or 1 cup macadamias, chopped
40 grams or 1/3 cup of pumpkin seeds
50 grams or 1/2 cup dried figs, roughly chopped
50 grams or 1/2 cup raisins
50 grams or 1/2 cup shredded coconut
Preheat your oven to 180C fan.
Mix the melted coconut oil and mashed banana together with the spices and a pinch of salt.
Stir in the oats, macadamias and pumpkin seeds and spread over a large baking tray.
Cook for 15 minutes, checking after 10 to make sure the mix isn’t browning too much – you can give the tray a shake here but try not to stir as it breaks up the clumps.
Remove from the oven and gently stir in the figs, raisins and coconut and cook for another 5-10 minutes, making sure the fruit doesn’t catch.
Once the mix is golden brown and the fruit has started to caramelise slightly, remove from the oven and leave to cool completely on the tray.
Enjoy straight away with milk or yoghurt – I like ice cold cashew milk or hot coconut milk in the winter. Or sprinkle on your porridge for a bit of crunch!
How do you like to eat yours?
*This granola stays fresh in an airtight container for 1 week. I often keep mine in the fridge when I know I won’t use it that quick – it stays crisp for up to 2 weeks in the fridge.