Kim’s Signature Granola Recipe

All my clients just adore this recipe. For many it’s become their everyday breakfast or afternoon tea.

One of the most common mistakes I see people make with breakfast is not adding enough (or any!) healthy fats. It is then no surprise that they find themselves hungry at 10 am, which usually end ups resulting in the purchase of a coffee and a convenient high carb snack.

Having a good batch of homemade granola in the kitchen is one of my ultimate pantry staples. It is a perfect fat serving to add to smoothies or breakfast bowls to help boost the nutrient content of your meals and keep you fuller for longer.

Now you might be thinking – how much is this going to cost me!?

Nuts are expensive yes. So here are a few tips on how to make it affordable:

1. Buy in bulk! Larger bags of nuts are often much cheaper than the smaller bags. 
2. Add them to your breakfast by the tbsp, not by the cupful. Nuts are energy dense, so you really don’t need much. Let the base of your bowl be fruit or yoghurt and add this granola on top at the end.
3. Avoid the expensive nuts and seeds – macadamias and pine-nuts will most likely break the bank.
4. Add shredded coconut – this is super cheap per gram.
5. Buy whichever nuts are on special – e.g., if almonds are on special, buy more of those. If cashews are going through an expensive phase, leave them out.

This batch cook up will last you approximately 2 weeks depending how much you end up eating.

Serves 14

• 500g (2 cups) of mixed raw nuts – (Either buy a premixed bag from the supermarket, or add a combination of almonds, cashews and brazil nuts). 
• ½ cup Pumpkin seeds or sunflower seeds
• ½ cup Desiccated Coconut
• 1 cup Rolled Oats (optional – leave out for a grain free version)
• ¼ cup Melted coconut oil
• 2 tsp Cinnamon
• 1 tbs cocoa powder
• 1 tbsp liquid Honey
• Salt!

1. Pulse nuts slowly in a blender or food processor until nuts get broken into smaller pieces but not so much that they go into a powder. (If using a blender, pulse the nuts and shake in between).
2. Add the pulsed nuts, seeds, oats, and coconut together in a large baking tray.
3. Melt (1/4 cup) coconut oil in the microwave.
4. Toss granola in coconut oil, cinnamon, honey, and cocoa powder, add salt to taste.
5. Then bake in oven on 180 degrees for 10mins or until slightly brown – check regularly to avoid burning!
6. Remove from oven and let cool before storing in a glass jar. Keep for up to 4 weeks.

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