This granola is full of autumnal flavours, without being laden with butter and refined sugar, as many of the store bought ones are. It’s so easy and perfect for sprinkling over smoothie bowls and keeping me energised all through rehearsals and castings. This is one of my favourite recipes. The egg whites are optional, they help make clusters, but aren’t necessary. It’s all a bit ad hoc, because that’s how I make my granola. Chop and change the bits of seeds for your favourite and play around with quantities. Granola is pretty flexible. Enjoy!

Ingredients

1/2 cup of pecans (chopped, optional)
1/2 cup almonds (chopped, optional)
1/2 cup cashews (chopped, optional)
1 1/2 cup oats
Handful of raisins
Handful of pumpkin seeds
1 table spoon of cacoa
3 tbs coconut oil
3 tbs maple syrup (more if you like it sweeter!)
1 tbs cinnamon
2 tbs egg whites (I use 2 chicks)

Method:

1. Preheat your oven to 160*c and line a baking tray with foil or parchment paper.
2. Mix all the nuts with the oats, seeds and cocoa. You can chop the nuts in a food processor if you like, but I like them big!
3. Melt the coconut oil in a pan, along with the maple syrup. Once melted, add the cinnamon and mix.
4. Add the maple mix to the dry ingredients and stir.
5. Once combined, add the egg whites and mix again.
6. Transfer all the mixture to the baking tray and spread out. Put in the preheated oven for 30-35 mins. Checking regularly and mixing around.
7. Leave to cool and add the raisins.
8. Voila! You have super energy, super tasty granola.