Whilst I was at uni, one of my flatmates and I went through a granola frenzy. We basically baked trays and trays full of all types of nutty, fruity, crunchy granola. And then we ate it by the truckload.
Now I looooooove granola but I know it’s basically like eating a bowl of fruit loops or cocoa pops (or worse). On most days I’ll just opt for a normal muesli or bircher for breaky, but there are some times in a girls’ life when you JUST NEED GRANOLA!
And when I eat granola I want to make sure it hits the spot!
What’s the best bit about granola you ask?
Why it’s that CRUNCH of course (I have been known to pick the crunchy granola clusters out of boxes of cereal!).
This granola recipe is my ALL TIME favourites.
Most recipes suggest that the oil and sugar are the key to clusters and crunch however I think I have found the missing ingredient to give it that extra oomph.
The secret ingredient is…..
Brown rice flakes (those little guys to the right of the pecans)!
Random I know, but I’ve literally tried every grain possible from the Whole Foods nut & grain wall to test out which ones will make the best granola.
Without further do, here is my recipe for extra crunchy granola!
1 Cup Rolled Oats
1/2 Cup Brown Rice Flakes
1/2 Cup Coconut Flakes (naturally dried, not the fried version)
1/4C raw pecans (halved length ways)
1/4C almonds (halved length ways)
Pinch of sea salt
4 Tbsp Coconut Oil
1/4 Cup Maple Syrup
1/4 Cup Agave Syrup (I used blue but you can use normal
1. Turn the oven onto 160 Celsius (320 Fahrenheit).
2. Measure out all your dry ingredients (grains, nuts and salt) and put them in a large mixing bowl.
3. In a microwave proof bowl measure out the coconut oil, maple syrup and agave syrup. Put it in the microwave for 30 seconds and then stir. If the coconut oil hasn’t melted then put it in for another 30 seconds and stir again.
4. Pour the maple mixture into the dry ingredients and give it all a good mix until all the nuts and grains are coated.
5. Line a tray with greaseproof paper and tip out your granola mixture onto the tray. Pat the mixture down onto the tray with the back of a spoon (this will help those ‘chunk’s form).
6. Bake in the oven for 20 minutes. After 20 minutes take out the granola and see if it is a nice dark brown colour.
I like my granola really dark because I find the darker it gets, the crunchier it gets. I usually put my granola back in the oven for another couple of minutes but I keep a good eye on it to make sure it doesn’t burn!
7. After it’s browned up, take the granola out of the oven and leave it on the tray. Don’t be tempted to stir it as this is when the ‘clusters’ form as the mixture cools down.
8. Once the granola has properly cooled down then you can break it into chunks with a spoon.
That’s it! Your extra crunchy granola is all ready for you to devour!
To curb my granola cravings I like to mix a few tablespoons into my normal muesli in the morning or sprinkle a little bit over a smoothie bowl or some yoghurt.
I’ve put my granola in these beautiful organic looking ceramic bowls as part of Nina & Co’s breakfast collection. As you can see, they’re the perfect shape and size for eating granola!
Funnily, Nina was born and bred in Camden to an Australian mother and an Indian & Danish father. It seems everywhere I go that I seem to find Aussies and it feels rather nice when you’re so far from home!
If you want to see more of Nina’s limited edition breakfast collection then you can take a sneak peak here.
Happy crunching my friends!
P.s. A special thanks to Daddy TUQ for teaching me how to make my own muesli down at the nut shop and for nagging me to eat breakfast everyday! x