Nuts, cranberries and oats taken to a whole new level with the addition of mini coconut macaroons.
I love this stuff so much that when Chris and I went away to a fancy hotel this weekend, I was pining for my granola rather than the delicious breakfast selection on offer. As sad as it sounds, I even tried to put together a makeshift version at the buffet bar – using the hotel granola plus nuts, fruit, yogurt and honey.
It just wasn’t the same though.
It’s the coconut macaroons you see. They’re addictive.
Chris was running late for work on Friday, so he took my granola out of the cupboard and fished out as many macaroon pieces as he could find, and ate those for his breakfast whilst putting his shoes on!
In case you’re wondering, then yes, he did get a slightly snotty message from me later when I made the discovery (I really shouldn’t be so possessive about cereal).
Gracey went on a school trip earlier last week, and I made her up a bag of the mini macaroons with raisins as a snack. Unpacking her suitcase when she came home, I found the bag of raisins – with every macaroon piece gone. This kind of single-minded macaroon addiction should probably have me more worried…..
I have got to admit that this breakfast isn’t as healthy as my refined-and-liquid-sugar-free granola. But I’m willing to bet it’s still lower in sugar than a lot of store bought varieties.
And even though I couldn’t resist this pouring shot of some honey being drizzled on, this breakfast doesn’t actually need the honey. I’ve just had an extra large bowl (to make up for not having it at the weekend…) of this granola with some natural Greek yogurt and berries, and it was perfectly perfect.
- 3 cups/320g whole rolled oats (make sure they're gluten free if required)
- 4 packed tbsp. light-brown sugar
- 3tbsp honey
- 3tbsp coconut oil, melted
- 4 tbsp. water
- Half a cup of chopped, mixed nuts (I used pecans, walnuts and almonds)
- Half a cup of dried cranberries
- ⅔ cup (65g) desiccated coconut (I used unsweetened coconut)
- 3 tbsp. caster sugar
- 1 tbsp. gluten free plain flour (normal all-purpose flour is fine if you're not gluten intolerant)
- 1 egg white (from a large egg)
- Preheat the oven to 180c/350f
- Start with the granola. In a large bowl, mix together the oats, brown sugar, honey, coconut oil and water. Once mixed, spoon it out onto a large metal baking tray and place it in the oven for 20 minutes. Check on the granola after the 10th and 15th minute to make sure it's not burning at the edges. If the edges of the granola are looking a lot darker, give the granola a mix.
- Whilst the granola is cooking, make the macaroons. Mix all the macaroon ingredients together in a bowl. Use a teaspoon to scoop out small blobs of the mixture (each blob about ½ a tsp in size) and place the blobs on a metal baking tray. You can use your hands to pinch out the blobs if you prefer. Leave a little bit of space around each macaroon. They won't spread, but if they're touching another macaroon, they will meld together.
- Once the granola has been in the oven for 20 minutes, add in the chopped nuts and place back in the oven on the bottom shelf. Place the tray of macaroons on the top shelf and cook for 6-8 minutes until the macaroons are golden brown.
- Take the granola and macaroons out of the oven. Leave to cool slightly, then mix the dried cranberries and the macaroons into the granola mix. Leave to cool completely before pouring into an air-tight jar.
This version of granola is not a very 'clumpy' version (I'm relying on the macaroons for the clumps). If you prefer it clumpier, simply mix an egg white and an extra tbsp. of sugar into the granola before cooking. Leave the granola to cool completely before breaking it up.