The Natural Edit

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Journal

 

MULBERRY & PUMPKIN SEED GRANOLA

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Granola is a great recipe for throwing in any kind of nuts, seeds or dried fruits you like to make it your own. You basically can’t go wrong and it’s a quick and easy option when breakfast supplies are running low. Unfortunately, many of the shop bought varieties are full of refined sugar - not exactly a skin-friendly choice. There are some great healthy versions available now if you look hard enough but I still like to make my own as it’s much more cost effective (with the added bonus of making your kitchen smell amazing!). For this I just threw in everything I had left in the cupboard…pumpkin seeds are full of zinc, which is great for supporting the immune system and skin health whilst oats provide a good source of soluble fibre, which is essential for digestive health. Mulberries provide a great source of antioxidants. I have mine on an Açaì bowl or with coconut yoghurt and berries.

INGREDIENTS

300G jumbo rolled oats

1tsp cinnamon

100g desiccated or flaked coconut

100g pumpkin seeds

50g flaked almonds

50g sultanas

50g mulberries

3 tbsp maple syrup

1tsp vanilla essence

2 tbsp coconut oil

METHOD

Preheat the oven to 160 degrees. Mix all the dry ingredients (apart from the dried fruit) in a large mixing bowl. Melt the coconut oil in a small saucepan if not already liquid. To this, add the maple syrup and vanilla essence and mix. Then add the wet ingredients to the dry ingredients and mix until totally coated. Transfer to a lined baking tray and bake for 20-30 mins or until golden brown, checking and mixing every 5 minutes (or you can cook in two trays which speeds up the cooking time). Once cooked, add the dried fruit. Allow to cool and transfer to a jar. Keeps for up to a month.

Frances Phillips