Granola is probably one of my favourite things to make at present and recently, I just can’t seem to stop cooking batch after batch of the stuff. Luckily, my mum is a huge granola fan, so it soon gets eaten up in no time at all! This variation should be called the using up everything in the kitchen cupboard granola, because that’s pretty much what I did; but somehow I don’t think that’s quite as catchy. Sometimes I go through a careful planning process when testing recipes and then purchase all of the necessary ingredients. Then other times, I just make do with whatever I can find and hope for the best! Naturally, this can end up being both a success or a bit of a shambles, but this is definitely one of the good ones!
There are multiple different things that I think make granola as extremely delicious as it is. Number one: the crunch. There’s something that is just so satisfying about each crisp and crunchy bite, when you tuck into a glorious bowl of granola in the morning. Secondly.. texture. Making your own granola at home is a great opportunity to include an abundance of different textures and ingredients, making each and every bite unique. This granola is a classic example of this; as the seeds, oats, cornflakes and fruit all bring something slightly different, yet work so well together too! On to one of my most favourite parts: the range of different flavour combinations that await at your fingertips! There are just so many different things that you can incorporate into a granola dish and create something different every time. I’ve lost count of the amount of times that I’ve made granola, yet I still manage to be left with something unique, so it definitely never gets boring! This is especially true for home made granola because you could literally add whatever you like, you’re in control!
So, we’ve established that it tastes good.. but why else do I think granola is so great? Well, it’s also a pretty healthy breakfast (when you make it yourself) because you can determine exactly what goes into is and be sure that there are no added sugars or preservatives. It’s quite common to find high sugar content in some breakfast cereals, so making them yourself is a fantastic way to reduce your sugar intake. This particular recipe contains oats, which are a good source of carbohydrate and also healthy fats and protein from the seeds. I love to serve this up with some coconut yoghurt and fresh berries for a super quick, summery breakfast.
- 1/2 cup cashews
- 3/4 cup oats
- 1 tbsp coconut oil
- 1 heaped tbsp cacao powder
- 2 tbsp honey
- 1 cup cashew nuts- soaked for 4 hours then rinsed and drained
- 3 tbsp honey
- 1/2 cup canned coconut milk
- 1 tbsp coconut oil
- 3 tbsp cacao powder
- Handful of fresh strawberries
- Start of by preparing the tart crust and add the cashews into a food processor. Blitz these for 2-3 seconds on their own to crush them slightly.
- Add in the remaining crust ingredients and blend again until everything is well combined.
- Pop this mixture into a lined tart/loaf tin and firmly pat everything down. make sure to take the mixture around the sides of the tin to create a wall to hold the filling. Place this into the freezer to set whilst you mix the filling.
- For the cacao creamy filling, combine the soaked cashews, honey, coconut milk, cacao and coconut oil in a food processor or high powered blender and whiz everything up until you're left with a completely smooth mixture.
- Pour this into your tart case and smooth over the surface with a spatula.
- Leave this in the freezer to set for a couple of hours.
- Remove the tart from the case (the baking paper makes this a lot easier!) and garnish with sliced strawberries. I also love to sprinkle over some desiccated coconut and shavings of raw 72% cacao chocolate.