I must get asked about Nonna’s Special Granola recipe about 10 times a week. It’s the best granola on earth 😍
The key to getting this granola nice and toasty is to spread it thinly over two trays when you cook it – you get that lovely crisp coconut that way.
It’s delicious and a lovely recipe to make. Give it a go!
Ingredients
Serves 5
- 150g rolled oats
- 100g mixed seeds
- 100g pecan nuts, roughly chopped
- 100g coconut chips
- 110g apple sauce
- 50g coconut oil, melted
- 50g honey
- 1 pinch salt
- 100g raisins
- 100g dried apricots, roughly chopped
- 1 bar of 70-80% dark chocolate, roughly chopped
Total time: 30 minutes
Method
Preheat the oven to 160°C. Combine the rolled oats, mixed seeds, pecan nuts and coconut chips in a large bowl. Stir together the apple sauce, coconut oil, honey and salt in a separate bowl, then pour over the dry ingredients and toss to coat.
Tip everything into a large roasting tray then pat down the ingredients to form an even layer. Bake for between 20-35 minutes, stirring occasionally, until golden and crisp.
Once you’ve baked it to your desired crunchiness – let it cool down completely, then stir through the raisins, apricots, and the roughly chopped chocolate.
Mix it in altogether then put in a jar.
You can use it on top of porridge, on yoghurts, or on its own with milk or yoghurt.
Tips
Kept in an airtight container, the granola will last up to 3 weeks.
To make this nut-free, swap the pecans for the same amount of seeds, such as pumpkin.
If you can’t get hold of apple sauce, you can make your own by stewing small chunks of peeled apple with a splash of water on the hob until soft or in the microwave for around 4 minutes, then mash with a fork.