It’s that time of year when many people are looking to eat a little healthier.
In my view ‘diets’ often do not work and I would urge people to eat a little healthier every day.
Shop bought granola is often laden with sugar. Even the ‘healthy’ varieties are packed with dried fruits and honey. Sugar is sugar, no matter what the source it still impacts on your blood sugar levels and makes your liver work harder than it needs to.
If there is one simple dietary change you make this January, make sure you eat a healthy breakfast.
Eggs are a fabulous source of protein not to mention vitamins, minerals, good fats and antioxidants, but I understand that they are not for everyone, particularly those who follow a vegan diet.
As an alternative, try this granola. It’s packed full of nuts and seeds and is lightly sweetened with a banana. I eat mine with some good quality goats yoghurt and frozen blueberries (this time of year) to get some calcium and vitamin c (to help with the absorption of the calcium). You could serve yours any way you like. In fact, it’s pretty good straight out of the pot and could be eaten at your desk if you don’t have time for breakfast before work.
It’s quick and simple to make too. If you don’t have time to put it in the oven, toast the mixture in a frying pan, making sure you mix it all the time to prevent anything from burning. If you make it on a Sunday you’ll have enough to see you through the week.
As with all my recipes it is calling out to be pimped by you!
Add whatever nuts and seeds you like; if you don’t like coconut then leave out the coconut flakes; if you like a little more sweetness, add a few pieces of dried chopped fruit, but remember that dried fruit contains a lot of sugar! You are much better off chopping up some fresh fruit and mixing it in when you eat it. You could also add a few oats if you need some slow release carbohydrates to see you through an exercise regime.
Try it and see how you feel. I’d love to hear from you…
Carb-Free, Sugar-Free, Gluten-Free Granola
Ingredients
- 200 g mixed nuts of your choice
- 30 g sesame seeds
- 30 g pumpkin seeds
- 30 g sunflower seeds
- 60 g coconut flakes - I use Coconut Merchant ones
- 20 g coconut oil - I use Coconut Merchant
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 mashed ripe bananas
Instructions
- Put the coconut oil into a large baking tray
- Turn the oven on to 180 degrees/160 fan/gas 4 and place the baking tray and coconut oil inside while it heats up (to melt the oil)
- Meanwhile mix together the nuts, seeds and coconut flakes
- Carefully remove the tray from the oven and mix the nut and seed mixture around the tray, coating it in coconut oil
- Place back in the oven for 5 minutes
- Meanwhile peel and chop the banana, then mash well with a fork until smooth
- Remove the nut mixture from the oven and stir the mashed banana in well
- Replace in the oven for 10 more minutes before stirring again
- Bake for a final 5 - 10 minutes until the mixture is crisp and dry
- Finally stir in the ground cinnamon and ginger before allowing to cool completely and storing in an airtight container
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Karen says
Hi just about to make this, but can I ask how long it will keep for?
Thanks
Karen
Vicki Montague says
Hi Karen, so sorry for the slow reply…we’ve been away for half term. This will keep for weeks in an airtight container 🙂
Lee says
why is the receipe in grams and not cups or ounces?
Vicki Montague says
Hi Lee, I’m in the UK and that’s how we measure our recipes. For gluten free recipes it’s always best to use scales. I never recommend cups because they are generally not accurate enough for gluten free baking.
Jen says
Any idea if the fat content in this?
Tjanks
Vicki Montague says
Hi Jen, I’m afraid not. I don’t track the fat in things because it’s essential we eat some and I believe in everything in moderation!
Jennifer Osborne says
Hi VickI
It is so good to have you back! As always questions. Cannot tolerate ripe bananas (histamine ) so hope mashed unripe ones will do the trick. I hope you can suggest an alternative to coconut oil again a problem. I can tolerate butter and use goat butter but not sure it would work here?
Vicki Montague says
Ah that’s nice! Thanks :). So for you I would suggest no banana (I don’t think unripe banana will be good)…if you want some sweetness I’d drizzle some honey, maple syrup or rice syrup over but I don’t bother. And you can do away with the oil all together too. I’d love to hear more about your histamine issues… I am wondering if that is what my problem is because I react to different things at different times and I’ve read a fair bit about histamine. Just can’t quite face sorting it out!
Jennie says
Hi Vicki, I made this recipe and love it ? I’ve recently had to go dairy and gluten free as well as low sugar so I love it when I find a tasty recipe! Portion wise what would be a healthy size for one person in one sitting? Thanks x
Vicki Montague says
Good question! I think granola packets suggest around 50g…
Manda says
Delicious! My whole family are hooked we can’t get enough of it. Quick easy and taste is amazing. Thank you for sharing.
Vicki Montague says
Hi Manda, I’m so glad you and your family are enjoying the recipe. That’s fab news!
Rebecca Smith says
In the process of baking now, smells in this kitchen are sublime!
Vicki Montague says
The photos you posted looked fabulous! I hope you enjoy it!
Mel says
Homemade granola is the best! When I was breastfeeding Wriggly, I would make it and devour the lot in a few days. It was my favourite snack, sprinkled over Greek Yoghurt. I would have it in the morning, afternoon, middle of the night even 🙂 Thanks for joining in with #FreeFromFridays again xx
Kate - glutenfreealchemist says
That’s a seriously healthy bowl Vicki. I think it would make for a good snack-pack at work too! I can see some of this ending up in a large air-tight container in my locker at work for those days when life is crap and only eating will do……. (that’s most days at work then!). x
Vicki Montague says
Ha ha! I understand that Kate…and yes, it is an awesome snack that you don’t have to feel guilty about eating ;)!!
Shaheen says
This is my kind of recipe when I can sit down and take my time and enjoy
Rebecca Smith says
As luck would have it I have two ripe banana’s in the fruit bowl…pimped granola; here I come!
Vicki Montague says
Let me know what you think Rebecca!
patricia says
could this granola be made without the banana?
Vicki Montague says
Hi Patricia, yes of course! In fact my latest batch is just that because I’d run out of bananas!