Autumn Granola Recipe
Granola is a delicious staple you needn’t go without after converting to an Ayurvedic diet with a warm breakfast porridge.
Though your Ayurveda Practitioner may have steered you away from cold cereal or muesli - I hope they did! This doesn’t mean you have to miss out on the yummy crunch of granola or muesli.
I recommend you add this autumn granola to your morning ayurvedic porridge, or eat it on it’s own with some juicy stewed fruits as an afternoon snack or very light ayurvedic breakfast option if your internal fire ~ agni ~ isn’t very strong in the mornings.
I’ve suggested to use steel-cut oats because they will hold their form best to make a crunchy granola, however stabilised oats also works well!
Ingredients
1 1/2 cups steel-cut oats
1/2 cup barley
1 cup shredded coconut
1/2 cup hazelnuts, crushed
1/2 cup pecans, crushed
1/4 cup almond meal
1 tsp fennel seeds
1 tsp ground ginger
2 tbsp coconut oil
1/2 cup maple syrup
optional chopped prunes, figs or sultanas to add after baking
Directions
Pre-heat the oven to 180C, fan-forced
Mix all the dry ingredients together thoroughly in a dry bowl
Then, add the wet ingredients and mix to combine
Pour the mixture into a baking paper lined dish and pop it in the oven for about 50 minutes total, or until granola is golden-brown
Stir after 20-30 minutes and after every 10 minutes thereafter to bake through
Stir through optional chopped dried fruits whilst still warm, allow to cool, then store in an air-tight container
Serves 1-2 for 1 week