No-refined sugar granola recipe

If you need a healthy breakfast idea, try this no-refined sugar granola recipe.

It can be kept in an airtight container in a cool, dry place for up to two weeks, so it’s perfect for a batch cook so you have it ready for those days when time is of the essence. Don’t forget to let it cool down before serving or storing.

Ingredients

200g raw whole rolled oats

50g chopped raw nuts

50g seeds such as pumpkin, linseed, sesame, sunflower, pumpkin

75g dried prunes
2tbsp honey

30g coconut oil

Pinch of salt

Method

Preheat the oven to 170°C.

The coconut oil might be liquid or solid depending on the temperature of the room. If it’s solid, warm it up in a pan on a low temperature, or microwave it for a few seconds to melt it.

Then use your hands to combine all the ingredients in a large mixing bowl. The mixture will be a bit sticky. Be sure to mix the oil well through the other ingredients, so there aren’t any chunks of oil in the mixture.

Spread the mixture in a thin layer on a baking tray lined with greaseproof paper and bake for 10- 15 minutes, until very lightly toasted. (You can make this recipe completely raw by placing it in a dehydrator or a low oven for 5-6 hours at 45°C, but the raw version of this recipe doesn’t last as long as if it were baked.)

Add any other types of dried fruit, nuts or seeds that you like, then top with your favourite Yeo Valley yoghurt for a delicious snack or breakfast. A crunchy, creamy and crisp treat with no added refined sugar, and it’s easy-peasy to make too.

Recipe courtesy of Yeo Bio Live Yogurt