Store-bought granola is usually loaded with sugar and unhealthy fats, but many still consider a bowl of granola a healthy start to the day! This lightened-up version of granola is fragrant, crunchy, filling and teeming with healthy fats. An added bonus: it doesn’t contain any grains or cereals, for those with wheat- or gluten allergies, or individuals limiting grains in their diet. It’s important to remember, however, that even though this crunchy granola is much more nutritious than many ready-made options, for weight loss, portion control is key! It keeps for up to 4 weeks in an airtight container and makes for a great gift too.
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Cashew, coconut and rose granola
- 350g cashew nuts
- 100g coconut shavings
- 50g sesame seeds
- 70g pumpkin seeds
- 80g sunflower seeds
- 30ml (2 tbsp) coconut oil, melted
- pinch Maldon Sea Salt
- 10ml (2 tsp) rose water
- 15ml (1 tbsp) vanilla essence
- fat-free plain yoghurt, to serve
- citrus slices, to top
Preheat the oven to 180°C. In a bowl, toss all of the ingredients together to combine well.
Tip the mixture onto a large baking tray and spread out into a thin layer. Bake in the oven, tossing occasionally to ensure the granola browns evenly, until golden and toasted – this will take about 30 minutes.
Serve the granola sprinkled over fat-free plain yoghurt and top with fresh citrus slices.