I love the flavours of Autumn. Sweet yet subtly spicy, the combination of cinnamon, nutmeg & ginger really epitomises this season of falling leaves, warm spiced drinks and cosy nights in. I’m always toying with different granola recipes, and with the change in seasons this variation felt very fitting. Crunchy, flavoursome, and packed with nutritious goodness, it’s a welcome change from my recent standard brekkie of porridge.
For the Mylk:
1/2 cup brazil nuts (soaked overnight)
2 x cups water
1 x teaspoon coconut oil
1/4 teaspoon cinnamon
1-2 medjool dates (depending on how sweet you like it)
For the granola:
1 x cup oats (use GF if necessary or preferred)
1/2 cup cranberries (beware of supermarket packets that tend to be sweetened with refined sugars. Local organic stores should stock cranberries that have been sweetened with natural apple juice)
1/2 cup mixed chopped nuts (I opted for hazelnuts & almonds but you can use whatever you have in your cupboard)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 x teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 x tablespoons coconut oil
2 x tablespoons coconut syrup (you can also use raw honey)
Pinch of pink himalayan salt
For the mylk:
1. Drain the the brazil nuts and give them a good rinse.
2. Blend all of the ingredients together until creamy and smooth (don’t forget to remove the stones from the dates!)
3. Once combined, strain the mylk into a bowl through a nut mylk bag ( if you don’t have one, you can use a kitchen towel or a very fine strainer).
4. Pour the mylk into an airtight jar or bottle and store in the fridge.
For the Granola:
1. Heat your oven to 150°C.
2. Roughly chop up the nuts and cranberries.
3. In a large bowl combine all of the ingredients including the nuts and cranberries.
4. Using your fingers mix everything together, making sure that all of the beautiful flavours are massaged into the oats.
5. Evenly distribute the granola onto a baking tray lined with parchment paper.
6. Bake the granola for 35-40 minutes until golden brown.
7. Allow it to cool before serving and store any leftovers in an airtight container for up to 5 days.