I’ve been making new granola recipes again!
I’ve eaten my original coconut macaroon granola pretty much every day for the last few months. I’m so addicted that I was starting to worry I might never eat anything else for breakfast again.
So I started thinking about variations of my original recipe (baby steps people – you can’t expect me to wean myself off, straight onto egg-white omelettes).
Whilst I was having a think, a Facebook message popped up (because we all do our ‘thinking’ whilst surfing FB right?).
It was from an old school friend – Jessica. The last time I saw her was a few years ago on the morning after a particularly unruly girls night out (heavily pregnant at the time, she intelligently hadn’t joined us on a night that started out as a gossip over a couple of drinks, and ended up in a ‘hunt’ for the perfect Cosmopolitan, and our faces painted with boot-polish moustaches – yes my head still hurts thinking about the resulting hangover).
Anyway, it turns out that since then, she’s started her own holistics company – using Organic Neal’s Yard products in her treatments. Being the lovely girl she is – she sent on some goodies for me to try.
Excitedly going through my goodie bag, I found not only gorgeous beauty products, but coconut oil and herbal tea too! The coconut oil and the beautiful, fresh scent of the tea & beauty products brought me straight back to thinking of my granola recipe, and the idea to pep it up with some fresh raspberry flavour.
The little pink raspberry macaroons are fresh and chewy, and work so well with the crunchy granola. My kids basically stood in the kitchen begging me for ‘one more macaroon’ like little puppies whilst I was trying to transfer them to the jar!
Due to the added moisture of the raspberries in the macaroons, they’ll stay chewy for a couple of days. If you store them with the rest of the granola (as I do), then they will firm up and become crunchier after that. Chewy or crunchy, they’re delicious and will last for at least 2 weeks in a sealed container.
FYI – apart from the receiving the products, I’ve not bee compensated for this post. Any opinions I’ve expressed are completely my own.
Check out Jess’s other products – including the coconut oil here.
- 3 cups/320g whole rolled oats (make sure they're gluten free if required)
- 5 packed tbsp. light-brown sugar
- 4tbsp honey
- 4tbsp Neal's Yard Organic Coconut Oil, melted
- 4 tbsp. water
- Half a cup of chopped, mixed nuts (I used pecans, walnuts and almonds)
- 70g raspberries
- 100g desiccated coconut (I used unsweetened coconut)
- 4 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. Crush the raspberries in a large bowl using the back of a fork. Mix in the remaining macaroon ingredients until combined. 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 macaroons into the granola. Leave to cool completely before pouring into an air-tight jar.