This rum-laced coconut, cashew and oat granola is so utterly moreish as a breakfast granola, sprinkled over ice cream or poached fruit… or even eaten straight from the jar!
Coconut sugar, the crystallised nectar of the coconut palm tree blossom, is made by heating the flower’s sap until it thickens and solidifies. It imparts a delicious, sweet, subtle coconutty taste to everything it touches and has a slightly softer texture than sugar, so it is lovely sprinkled over dishes as a final touch. It is mainly composed of sucrose, followed by glucose and fructose and so, it is important to note that it’s still considered a sugar and is not suitable for those avoiding sugar in their diets. It has been used as a sweetener in South East Asia for centuries, particularly in the Philippines and Indonesia, and is also known as coconut blossom sugar.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Rum-laced coconut, cashew and oat granola
This rum-laced coconut, cashew and oat granola is so utterly moreish as a breakfast granola, sprinkled over ice cream or poached fruit... or even eaten straight from the jar!
- 400g oats
- 100g cashew nuts, roughly chopped
- 100g almonds, roughly chopped
- 100g coconut sugar
- 160g coconut shavings
- 60ml (4 tbsp) coconut oil, melted
- pinch salt
- 60ml (4 tbsp) dark rum
- 150g maple syrup
Preheat the oven to 180˚C. Grease a large baking tray, place all of the ingredients in the prepared baking tray and toss to combine well. Bake in the preheated oven, mixing occasionally, 15 – 20 minutes or until golden brown and toasted. Allow to cool completely before storing in sealed sterilised jars for up to a month.