A winter version of my no added sugar granola is sure to please in the cold weather; warming cinnamon is paired with sweet apples making for the perfect pick-me-up for dark mornings.
Cinnamon is a spice containing lots of polyphenols, a type of plant chemical which is thought to be beneficial to health. In total, this granola is packed full of 16 different plant foods, providing you with just over half of your weekly diversity goal in just the granola on its own.
If you don’t have all the specific ingredients, try swapping them to maintain fibre diversity. You could use alternative grains to those listed, or use different nuts which can change the healthy fat profile of this granola.
Makes 16 servings
- 100g stoned dates
- 150g oats
- 50g barley flakes
- 50g rye flakes
- 50g spelt flakes
- 15g ground sweet cinnamon
- 75 mixed seeds (I have used 15g each of chia, linseed, sesame, sunflower and pumpkin seeds)
- 80g almonds, roughly chopped
- 50g unsweetened desiccated coconut
- 50g extra virgin olive oil
- 30g coconut flakes
- 70g dried unsweetened apple
- 70g sultanas
- Preheat the oven to 120°C fan/ 130°C convection
- Soak the dates in 150ml boiling water for a few minutes before blending into a smooth paste.
- Meanwhile, mix the cereal flakes, cinnamon, seeds, almonds and coconut together.
- Add the date puree and mix everything together.
- Pour the oil in, mix, and then spread out onto a tray.
- Bake for 90 minutes, stirring at minutes 30, 50 and 70.
- Add the coconut flakes in for the last 20 minutes, before removing and allowing to cool.
- Mix in the dried fruit and store in an airtight container.
Per 50g serving: 196kcal/ 6.4g fat/ 3.3g saturated fat/ 22.3g carbohydrates/ 5.8g fibre/ 5.4g protein