Coconut Granola with Extra Virgin Olive Oil
- 70 g (2½ oz/ ½ cup) raw pumpkin seeds
- 70 g (2½ oz/ ½ cup) raw sunflower seeds
- 65 g (2½ oz/ ½ cup) raw unhulled sesame seeds
- 450 g (1 lb/5 cups) regular rolled oats
- 140 g (5 oz/1 cup) whole raw almonds, roughly chopped
- 175 g (6 oz/2½ cups) dried, unsweetened coconut flakes
- 1 teaspoon ground cinnamon
- 120 ml (4 fl oz/ ½ cup) brown rice syrup
- 60 to 120 ml (2 to 4 fl oz/ ¼ to ½ cup) maple syrup
- ½ teaspoon sea salt
- 120 ml (4 fl oz/ ½ cup) extra virgin olive oil
- 1 tablespoon vanilla extract
- 60 g (2 oz/⅓ cup) thinly sliced unsulphured dried apricots
- 60 g (2 oz/⅓ cup) unsulphured sultanas
- 160 g (5½ oz/1 cup) unsweetened dried cherries
This crunchy, flavourful granola recipe comes from Amy Chaplin, author of one of our favourite cookbooks – ‘At Home In the Whole Food Kitchen’. Amy’s book holds honest, seasonal, nourishing food at its very core and is a book that covers an approach to food that we really admire at Daylesford – a book that we return to time and again for its detailed nutritional information and delicious recipes alike.
Amy, an Aussie at heart and a chef with impressive credentials, will be joining us for a book signing at our Pimlico farmshop on Saturday 7th May from 10am. Join us as we welcome this inspiring foodie and share an insight into bringing more whole foods into your diets. More information on the event can be found here and in the meantime, let us bake some granola!
This is a deluxe granola, one that I make for special occasions and holiday gifts. It looks gorgeous packaged in jars or cellophane bags tied with ribbon. Most people I know enjoy it with the full amount of maple syrup, but if you’re looking to cut down on sweeteners, you can reduce or omit the maple syrup completely. I have also made this with coconut nectar in place of the maple syrup, which results in a less sweet-tasting granola. Either way, it’s sublime served with tangy yogurt, berries and figs when they’re in season.
NOTE: You can replace the extra virgin olive oil with coconut oil for a richer, coconuty flavour, or you can use unrefined sesame oil for a nutty, less sweet taste.
Preheat oven to 150C/300F/Gas mark 2. Line two baking trays with baking parchment and set aside. Place pumpkin, sunflower and sesame seeds in a medium bowl and fill it with water. Swish the seeds around and let them settle. Pour off the water and catch the seeds in a sieve. Rinse under running water and set aside to drain while you prepare the other ingredients.
Place oats, almonds, coconut and cinnamon in a large bowl; toss to combine and set aside.
Warm the rice syrup, maple syrup and salt in a small pan over a medium heat. Stir until mixture begins to simmer, then remove from heat and stir in olive oil and vanilla; set aside. Stir the drained seeds into the oat mixture. Pour in the olive oil mixture and stir until evenly combined.
Divide between baking trays and bake for 15 minutes. Stir, rotate baking trays and bake for another 15 minutes. Stir again and return to oven for an additional 5 to 10 minutes or until granola is golden and toasty.
Place warm granola in a bowl, add dried fruit and toss gently. Cool completely before storing in jars. Granola will keep well for four to six weeks.
At Home in the Whole Food Kitchen – Celebrating the Art of Eating Well by Amy Chaplin (Jacqui Small, £25) is available to buy HERE. Photography by Johnny Miller