Name: Oat, Brown Rice and Spelt Flake Granola with Coconut and Raspberries – a Lighter Summer Granola
Prep time: 10 min
Cook time: 40 min
Ingredients: 100g/¼ cup almond or another nut butter e.g. cashew, peanut; 100g/¼ cup maple syrup or honey; 1 teaspoon vanilla extract; 15g/1 tablespoon coconut oil or vegetable or sunflower oil; 4 tablespoons water; ¼ teaspoon salt; 1⅓ cup /40g brown rice cereal; 1⅓ cup /70g spelt flakes cereal; 1 cup/100g rolled oats; 35g spelt puffs; 30g puffed quinoa; 25g coconut flakes; 140g mixed chopped nuts, such as pecan nuts, hazelnuts, pistachio nuts, cashew nuts, almonds, macadamia nuts, walnuts; 60g mixed seeds - pumpkin, sunflower, sesame, chia, hemp, flax; 50g air dried raspberries (or strawberries)

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Our favourite summer breakfast, simple as! Crispy, crunchy, full of goodness yet light and bursting with flavour, you will become addicted to this granola just like we have. Almond butter, coconut, raspberries and maple syrup pack a huge flavour punch whilst the seeds, nuts, toasted cereals and brown rice add texture and the crunch. This granola is delicious served with milk and/or yoghurt and fresh fruit, or as my girls do, eat straight from the jar when they want a little snack!

Arty the dog photobombing again – enjoying the glorious sunshine.

Kept in an air tight container, this granola will last for up to 3 months. Make a big batch, although I promise, it won’t last that long. Both girls ask for volumes of it when they go/went off to university and I always keep a supply in Switzerland – summer and winter. `

This granola has a relatively long list of ingredients, but I am so confident you will be making this again, I really recommend you buy them. You will use them up. Most are available in my local supermarket apart from puffed quinoa, which I order from Amazon. If you cannot get hold of it, replace with additional spelt puffs or puffed brown rice.

To make this granola, you need to heat almond butter, maple syrup, vanilla extract, coconut oil, water and salt in a pan and then add a range of cereals, nuts and seeds. Mix thoroughly and bake until crispy. Add the dried raspberries and there you go, all done. (N.B. When you take the granola out of the oven, it may not seem as crispy as you anticipate. However, it will get crispier as it cools down so don’t continue to bake.)

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Oat, Brown Rice and Spelt Flake Granola with Coconut and Raspberries – a Lighter Summer Granola

Course Breakfast, brunch, Snack

Cuisine European

Keyword cereals, coconut, crunchy, granola, pinenuts, raspberries

Prep Time 10 minutes

Cook Time 40 minutes

Author Susan

Ingredients

Flavouring and binding ingredients:

100g/¼ cup almond or another nut butter e.g. cashew, peanut
100g/¼ cup maple syrup or honey
1 teaspoon vanilla extract
15g/1 tablespoon coconut oil or vegetable or sunflower oil
4 tablespoons water
¼ teaspoon salt

Oat mixture:

1⅓ cup /40g brown rice cereal
1⅓ cup /70g spelt flakes cereal
1 cup/100g rolled oats
35g spelt puffs
30g puffed quinoa
25g coconut flakes
140g mixed chopped nuts, such as pecan nuts, hazelnuts, pistachio nuts, cashew nuts, almonds, macadamia nuts, walnuts
60g mixed seeds – pumpkin, sunflower, sesame, chia, hemp, flax

To add after cooking:

50g air dried raspberries (or strawberries)

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 130°C/150°C/300°F/Gas mark 2
Put the almond butter, maple syrup, vanilla paste, coconut oil, water and salt in a large saucepan and warm on a moderate heat. Mix well until thoroughly combined.
Add the oats, brown rice cereal, spelt flakes, coconut, nuts and seeds to the saucepan and mix thoroughly ensuring that everything is coated in the mixture.
Tip out onto the baking parchment lined large baking sheet and level out the granola.
Put in the oven and cook for 15 minutes, stir well and return to the oven for a further 15 minutes. Stir again and return to the oven for a final 10 minutes.
Take out of the oven and leave to cool on the tray.
When the granola is cool, add the dried raspberries, mix and transfer to and store in an airtight container.