SPICED VANILLA GRANOLA RECIPE

I embrace hibernation in winter with gusto, and living somewhat remotely with only one bus an hour, makes it even easier! And hibernating means stocking the pantry with yummy homemade things. In amongst the sloe gin from a friend and pickled veggies kindly donated by my dad, I love to keep a jar of home made granola. This way I know how much sugar has been added and of course I can decide what edible jewels to add in to it too. My latest flavour combination and recipe is below.This recipe uses less sugar than normal granola, so it’s a slightly healthier option (if you don’t eat it every day, or in my case twice a day, but that is quite the challenge), the oats become golden and lightly crisped from the combination of my favourite sweetener – maple syrup – and coconut oil.SPICED VANILLA WINTER GRANOLA
Ingredients:
1/2 cup brazil nuts chopped into thirds
3 cups jumbo oats
1 cup rolled porridge oats
1/2 cup shredded coconut (slices not desiccated)
1/4 cup pumpkin seeds

2 tbsp demerara sugar
1/4 cup maple syrup
3 tablespoons coconut oil
1 teaspoon vanilla bean paste
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon mixed spice
a twist of sea salt

1/8 cocoa nibs
1/3 cup dried cranberries
1/3 cup sultanans

Directions:
Preheat oven to 185 degrees.
In a bowl, mix the first five ingredients together, then in a small pan, combine sugar, syrup, coconut oil, vanilla bean paste, spices and salt. Stir to combine over a low heat just until all the coconut oil is melted, and you have a golden looking syrup.

Pour the spiced vanilla syrup mixture into the bowl over the oats, nuts and seeds and stir so that they are evenly coated. Tip the oats evenly into a parchment lined brownie tin and spread out (you might need two tins or to bake in batches).
Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5 more minutes, but keep an eye on them to make sure the seeds and coconut do not burn.

Once golden remove from the oven, lift the parchment out of the tin and spread out the mixture, leave it on the work top to cool. After it is completely cool, pop it in a bowl and add the cocoa nibs, cranberries and sutlanas, then transfer into an air tight jar. I love topping my morning yoghurt and blueberries with this, using it as a pre prepared crumble top for stewed winter fruits or having it simply with soy milk. Stay cosy!