Preheat your oven to 140°C.
Start by measuring out the coconut and putting it in a large mixing bowl.
Next, measure and roughly chop the nuts, seeds and fruit, and toss it in with the coconut.
Follow with the oil, melted butter, cinnamon and salt.
With a big spoon, mix until it’s well combined and everything starts to stick together.
Prepare a large baking tray, either with a coating of butter or non-stick spray.
Sprinkle the mixture onto the tray, and spread out with the spoon so that it covers the tray evenly.
Bake for about 30 – 45 minutes.
Check your granola after about 30 minutes to make sure it’s not burning and give it a toss to let the underside crisp up.
Once everything looks toasty and golden, leave it to stand and cool completely before you bottle it.
It travels very well and makes a lovely quick and easy, portable meal with some full-cream milk or Greek yoghurt.
Bottle it up in jars to make great alternative gifts.
Try coconut chips instead of desiccated coconut.
Be wary of cashews and peanuts which are technically legumes. Their carb count can add up. Buy your nuts in raw form, rather than already toasted,
as they will toast up anyway in this recipe.
When choosing the dried fruit, aim for dried
You could substitute the honey for
xylitol but it won’t have the same chewy texture.
The nice part about this recipe is that all the quantities are equal
measures, so if you make it regularly you will know it off-by-heart in
Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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