How to make your own granola instead of chowing down on sugary supermarket versions
A pinch of toasted pine nuts makes all the difference in this gorgeously golden granola.
Pine nut & cinnamon granola
I'm having a little pine nut obsession at the moment. When they're toasted, they just taste so good in everything, sweet or savoury. This is a really simple granola; it doesn't have a million ingredients and can be thrown together in a few minutes - minimalist and irresistible.
Makes 8 servings. Gluten-free, dairy-free & vegan-friendly
200g gluten-free oats
70g pine nuts
75g coconut sugar
1 tbsp cinnamon
125ml coconut oil, melted
Preheat the oven to 180˚C. Combine the oats, pine nuts, coconut sugar and cinnamon in a large bowl and mix well.
Stir in the melted coconut oil and mix it through well.
Next, spread the granola mixture out on a baking sheet lined with parchment paper. Bake for about 20-23 minutes, tossing twice in the middle of cooking.
Leave the granola to cool completely on a wire rack before removing the parchment and storing the mix in an airtight jar or container.
Come pine with me
I love how pine nuts have a great crunch but are almost smooth in the middle, and their subtle nuttiness is utterly delicious in sweet or savoury recipes. They’re an excellent source of vitamin E for our skin and vitamin B complex for metabolism. Pine nuts are especially rich in oleic acid, which is a monounsaturated fatty acid that is known to lower LDL (bad) cholesterol and increase HDL (good) cholesterol. They also contain lots of essential minerals such as manganese, potassium, magnesium, calcium, iron and zinc. These little nuts are one of the richest sources of manganese, which helps the body form connective tissue, bones, blood clotting factors and sex hormones. Manganese is also important for fat and carbohydrate metabolism, calcium absorption and blood sugar regulation.
Muesli! If granola’s not your thing but you like the ease of it, then homemade muesli might be for you. To me, the main difference between them is that granola is more of a treat and muesli is more for every day. In terms of making them, the real difference is that granola is baked and usually has some sort of fat (I use coconut oil) and sweetener, whereas muesli is raw or mostly raw and doesn’t need any oil or sweetener. I usually toast the nuts in my muesli for extra flavour and then bulk it up with raw oats and quinoa flakes for a boost of fibre and protein. Get the full recipe on thelittlegreenspoon.com
I store my granola in big airtight jars on my kitchen shelves. In a cool, dry area, it should keep for as long as 3–6 months (mine never makes it past a week or two before it’s eaten, though!). You might be surprised to know that granola can actually be frozen too. Just fill the jar up as much as possible — the less air, the better — and pop it in the freezer. Then leave it out on the counter overnight to defrost.