This recipe is more for the granola lovers out there than it is for me. I'm not that big a fan of crunchy breakfast items. That being said, I do share this recipe for my own convenience. Matthijs does like to eat a bowl of yogurt with granola and some fruit, but store-bought granola without unnecessary additives is quite expensive. And since I'm the one with the recipe stored away in one of my many notebooks, I'm also the one who gets to make a new batch of granola every couple of weeks. Not any more (insert evil laugh). Although, now I think of it, I better go and create a place to keep all ingredients together, so that doesn't form another hurdle in outsourcing the creation of this budget-friendly breakfast.
Another bonus of this specific granola recipe is that it's suitable for those on a low FODMAP diet. Most store-bought granolas contain nuts, raisins and other dried fruits, something most irritable bowels aren't that excited about. So in the creation of this recipe - while it wasn't for me - I kept to my own set of guidelines. If you're not facing any dietary restrictions, or having to deal with different sensitivities, feel free to use this recipe as a guideline and swap out the ingredients to your liking.
110g rolled oats (gf)
50g rice flakes
50g buckwheat groats
75g macadamia nuts
70g sunflower kernels
20g puffed quinoa
50ml olive oil
30ml brown rice syrup
- Preheat your oven to 180°C.
- Place all ingredients in a large bowl and mix well..
- Line a baking tray with baking paper (if necessary) and spread the granola mixture in an even layer.
- Roast the granola in the preheated oven for approximately 20 minutes. Gently toss the mixture half way through the cook time so it cooks evenly. Keep an eye on it from that point to prevent from burning.
- Remove the baking tray from the oven and allow the granola to cool completely. Transfer to an airtight glass jar and store in a cool place for up to three weeks.