By Coconut Matters
Serves: 4 cups
My homemade granola clusters are addictive. But that’s not the only reason I make my own granola. I need to know what is on my plate because of food allergies, you won’t believe how much sugar is in store-bought granolas and because I want my granola to be full of what I want, and all about the clusters!
Maple syrup and coconut syrups are both low GI, and coconut oil is a great binder. Then from here you can add literally whatever you like to the oats and quinoa. I added cocoa powder, semi-sweet chocolate chips and peanut butter chips. You can also add nuts, dried fruits and seeds. Easy though on the nuts and dried fruits if you are watching your calorie intake.
INGREDIENTS
2 cups rolled oats (gluten-free if required)
1 cup quinoa
¼ cup cocoa powder
1 cup semi-sweet chocolate chips
⅓ cup peanut butter chips
1 tsp salt
1 egg (omit for vegan option)
¼ cup coconut oil
⅓ cup coconut syrup
¼ cup maple syrup
1 tsp vanilla extract
INSTRUCTIONS
Preheat the oven to 170C.
In a large bowl, combine all the dry ingredients. Set aside.
In another large bowl, mix together all the wet ingredients and pour into the dry ingredients. Mix thoroughly and spread evenly on the baking tray.
Bake on the bottom rack (for a small oven) or third rack from the bottom (for a regular-size oven) for 30-35 minutes then let it cool for an hour.
Break into pieces and store in a jar for up to a month
About Coconut Matters
This recipe from our regular contributor, Fabienne Sayarath also features our Coconut Syrup – an all natural sweetener, hand harvested from Coconut flower nectar. Coconut Syrup is the healthy alternative to sugar, agave syrup and corn syrup.
We love partnering with like-minded folk who not only share a similar ethos, but also share our passion for using organic Virgin Coconut Oil in everyday life. If you would like to contribute to Coconut Matter, we would love to hear from you – check out our website and together, let’s help everyone build a lifestyle that truly matters!