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Cardamom & Brazil Nut Diversity Granola

Cardamom & Brazil Nut Diversity Granola

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Cardamom & Brazil Nut Diversity Granola
Apple Natural Apples Barley Flakes Breakfast Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Hemp Naked Barley Flakes Pumpkin Seeds Quinoa Flakes Rye Flakes Shelled Hemp Seed Spelt Flakes Wheat Flakes Whole Hemp Seed

by Amy Oboussier

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom. Our new granola bundles provide a great selection of ingredients to get started.

Much of the granola on supermarket shelves is highly processed and packed with sugar, despite being touted as a health food. Making it at home really is a no-brainer!

Granola is easy to make, can easily be adapted with your favourite flavours or seasonal ingredients and stores well in an airtight container for a few weeks or in the freezer for months.

Tim Spector tells us one of the best ways to improve gut health is to eat 30 plant-based foods a week - more diversity in our diets means more diversity in our guts. Our granola bundles are a great way to achieve this - the Big Granola Bundle includes 16 flakes, nuts, seeds and fruits, meaning you’re over half-way to 30 before the day has even begun!

Flexing this recipe to include as many different types of grains and seeds as possible will not only is this increase the diversity but also the flavour and texture of your granola.

Ingredients

To Serve

Method

  1. Preheat the oven to 150°C/ gas mark 2.
  2. Combine all the dry ingredients in a large bowl.
  3. Heat the coconut oil and honey in a small pan over a low heat until melted.
  4. Add this to the dry ingredients, along with the vanilla and cardamom. Stir thoroughly to combine.
  5. Spread thinly over a baking sheet and place in the oven.
  6. Bake for 40 mins, checking and stirring every 10 mins to ensure it doesn’t burn.
  7. Take the granola out of the oven when golden brown and leave to cool completely.
  8. Store in an airtight container for up to a month or in the freezer for several months.
  9. Serve with dairy or plant-based yoghurt and top with apple shreds and syrup.


Amy Oboussier
Amy Oboussier

Author


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