Manufacturers of sugary cereals have a lot to answer for in my opinion. A survey by Public Health England published last year indicates that children are eating three times as much sugar as they should be. It is not difficult to see how this can be true when some breakfast cereals contain more than half of the recommended daily sugar intake for a child in a single portion.
Some of the worst offenders are those breakfast cereals that are marketed specifically at children. More than a third of the content of Kellog’s Frosties, Nestle’s Nesquik and Nestle’s Coco Shreddies is sugar. Unfortunately the own-brand versions don’t fair much better and some of the seemly ‘healthy’ cereal alternatives don’t contain much less sugar.
Always read the label.
Or better still.. Make your own at home!
Homemade granola is simple to make and can be stored in an airtight container ready for when you need it. You could eat it alone with a splash of milk but it is best enjoyed sprinkled on top of yoghurt along with some fresh berries, or as a topping on your overnight oats or Chia seed pudding… or occasionally just eaten dry straight out of the jar when you find you have walked into the kitchen and have forgotten why you went in there… yup, I’ve done that… more than once…
This recipe contains unroasted buckwheat which I like using in a variety of dishes. Buckwheat is given a lot of attention by healthy eating enthusiasts, I won’t go into the health benefits now but it’s definitely a good ingredient to introduce into your diet if you are not eating it already. It’s not very difficult to find, I am currently using the Organic Tree of Life Unroasted Buckwheat but some supermarkets stock their own-brand versions too.
The most important things to remember about this recipe is to take out of the oven every 5 min to redistribute the mixture or it will crisp up and burn around the edges whilst parts of it remain pale. Also, if you are serving the granola to a baby or toddler make sure the almonds are chopped finely as whole nuts pose a serious choking hazard.
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Peace out natural Mamas and Papas,
Makes 620g Granola
- 1 cup / 100g Finely chopped almonds
- ½ cup / 45g Coconut flakes or desiccated coconut
- ⅓ cup / 50g Pumpkin seeds
- ⅓ cup / 50g Sunflower seeds
- 2 cups / 180g Rolled Oats (Old fashioned oats / Jumbo Oats)
- 1 cup / 180g Unroasted Buckwheat groats
- 3 tbsp/ 40g Coconut oil
- 3 tbsp/ 60g Maple syrup
- Line 2 baking trays with baking parchment and preheat oven to 180ºC
- Weigh out all the dry ingredients into a large mixing bowl.
- Measure out coconut oil and maple syrup into a large saucepan and turn on the heat to melt the coconut oil and mix together.
- Pour all the dry ingredients into the pan and stir so that all dry ingredients are coated as evenly as possible.
- Spread out thinly and evenly over both baking trays and pop into the oven.
- The granola will take around 20 min to bake in total – IMPORTANT – make sure to take the trays out of the oven every 5 min and use a spoon to stir the contents to redistribute the ingredients to make sure that your granola achieves a consistent golden brown colour all over.