Healthy & Easy Paleo Home Made Granola

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As a health food geek, healthy home made granola is one of my comfort food treats. I rarely eat it as a cereal for breakfast but rather in the evening as a dessert sprinkled over anything that needs a bit of crunch, such as, yoghurt, fresh fruit, a smoothie bowl, berries with coconut cream or chocolate avocado mousse. 

Do you want to make your own muesli or granola mix but not sure what to put in it? 

Have you checked out the range of cereals and grains on the Woodstone Pantry website but don't know how to use them? 

This recipe is all about giving you a basic granola formula that you can tweak to suit your own taste. Making your own granola is quick, easy and makes your kitchen smell amazing! When you make your own, you know exactly what has gone into it. Many of the commercial granola brands contain high amounts of refined sugars and use unhealthy vegetable oils. I have used coconut oil because I like the taste and the health properties it provides but alternatively you could use any healthy oil which you enjoy, such as macadamia nut oil. 

I have created a paleo friendly version by omitting grains, however, feel free to swap some of the nuts for any (or a combination) of the following cereals:

Don't feel like making your own? Check out our range of high quality granola mixes. Why not try pimping them up with some extra goodies! For example, I absolutely love the GH Produce Gatherer Hunter Granola but I love adding some extra cinnamon and goji berries!  



How To: 

  1. Melt the coconut oil and honey together.
  2. Coarsely chop the nuts in a food processor until you get a mix of textures including ground nuts as well as smaller and larger nut pieces. If you are using grains, don't put them in the food processor to be chopped. 
  3. Mix together the chopped nuts (and grains if you are using), coconut, seeds, dried fruit and spices into a large bowl, pour over the melted coconut oil and honey and mix until everything is well coated. 
  4. Press out the mixture into a thin layer on a lined baking tray and bake at 150 degrees Celsius for approximately 10 minutes or until lightly toasted. Alternatively you can dehydrate at 45 degrees Celsius for approximately 6-8 hours. 

This recipe makes quite a large batch and it will keep OK for a week or so in the pantry in an air tight container, however, to keep it fresh for longer, pop it into the fridge or freezer. 

I encourage you to get creative and adjust the recipe. Feel free to add or exclude certain ingredients to create a taste you enjoy. Some recipe ideas include:

  • add orange zest 
  • gently melt peanut butter with the oil and honey 
  • soak medjool dates overnight and blend to make a date paste to use instead of honey
  • add cacao powder and cacao nibs to make a chocolate granola
  • trial different types of dried fruit including inca berries, cherries, blueberries, apricots or crystallised ginger



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