Most store-bought granola is packed with sugar and unhealthy fats, but many still consider it a healthy breakfast option. This homemade granola is a lighter, more nutritious choice — crunchy, fragrant and rich in healthy fats. Plus, it’s completely grain-free, making it perfect for those with wheat or gluten allergies or anyone reducing grains in their diet. While this granola is a healthier alternative, portion control is key for weight management. Stored in an airtight container, it stays fresh for up to four weeks — making it a great pantry staple or a thoughtful homemade gift.
Cashew, coconut and rose granola
Ingredients
- 350g cashew nuts
- 100g coconut shavings
- 50g sesame seeds
- 70g pumpkin seeds
- 80g sunflower seeds
- 30ml (2 tbsp) coconut oil, melted
- pinch Maldon Sea Salt
- 10ml (2 tsp) rose water
- 15ml (1 tbsp) vanilla essence
- fat-free plain yoghurt, to serve
- citrus slices, to top
Instructions
Preheat the oven to 180°C. In a bowl, toss all of the ingredients together to combine well.
Tip the mixture onto a large baking tray and spread out into a thin layer. Bake in the oven, tossing occasionally to ensure the granola browns evenly, until golden and toasted – this will take about 30 minutes.
Serve the granola sprinkled over fat-free plain yoghurt and top with fresh citrus slices.
ALSO SEE: Granola yoghurt parfaits for breakfast
Granola yoghurt parfaits for breakfast
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
