Homemade Hazelnut Granola with Raspberry Puree Recipe
Cereal is the go-to breakfast for many of us because it's quick, easy and requires little thought in the bleary-eyed early morning. But shop-bought varieties are often high in sugar and salt. They can contain dodgy hydrogenated oils and not enough protein or good fats to keep energy levels stable until lunch. Considering all this, they're also pretty expensive
This granola on the other hand has slow energy releasing, high fibre oats, hazelnuts and pumpkin seeds for vitamin E and zinc, anti-microbial and satiating coconut oil, and high fibre prunes. Cinnamon brings warmth, sweetness and blood sugar balancing chromium.
The granola would be delicious alone with the milk of your choice, or you could make it into something more special with raspberry puree and natural yoghurt.
The quantities in this recipe will make enough granola for about 5 servings and you'll have enough raspberry puree to go with that amount.
Hazelnut Granola Ingredients
• 2 cups rolled oats (I use gluten free)
• 2tbsp coconut oil
• 1tsp maple syrup
• 2 heaped tbsp desiccated coconut
• 1/4 cup chopped hazelnuts
• 1tbsp pumpkin seeds
• 5 chopped prunes
• 2tsp ground cinnamon
Preheat the oven to 150∞ (fan assisted). In a large saucepan, melt the coconut oil and stir in the maple syrup. Remove from the heat and stir in the oats, making sure they are coated in the oil. Add all the other ingredients and mix well.
Line a baking tray with greaseproof paper and spread the mixture over it. Bake in the oven for 40-45 minutes until golden, checking and turning the granola every 10 minutes or so to make sure it doesn't burn.
Remove from the oven and allow to cool, before transferring to an airtight container.
Raspberry Puree Ingredients
• 125g raspberries (and a few extra for topping)
• 1tbsp lemon juice
Blitz the raspberries and lemon juice in a food processor until you have a smooth liquid. Store in an airtight jar in the fridge for up to 3 days, or freeze individual portions.
To serve, mix a tablespoon of the raspberry puree with some natural yoghurt and layer the granola over the top.
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