Preparation: 10 minutes
Cooking: 20 minutes
Servings: 1 large mason jar or 4 servings
Sometimes for breakfast, you just feel like having a little light golden granola—the home-made kind that’s crunchy, fragrant, and tossed with a delicious medley of dried figs, prunes, and apricots. This recipe is served with cold, creamy cashew milk, a dollop of tart coconut yogurt, and a delightful drizzle of caramel-coloured honey.
Brain Food Note
Nuts, seeds, and dried fruit contain healthy fats, B vitamins, iron, and magnesium to boost your brainpower and balance mood. Combine with soothing honey to calm the brain and cashew milk to aid in relieving stress and anxiety.
1 cup coconut flakes
1 cup almond butter
3 tablespoons honey
1 tablespoon powdered ginger
1 tablespoon cinnamon
1/2 cup pumpkin seeds
1/2 cup walnut pieces
3/4 cup pistachios
6 dried figs, sliced
1/2 cup prunes, chopped
1/2 cup dried apricots, chopped
Preheat oven to 160 degrees C.
Place coconut flakes on a lined baking tray and place in the oven to toast for about 3 minutes. Keep an eye on them so they don’t burn. Remove from the oven and transfer to a small bowl.
In a small saucepan over low heat, blend almond butter, honey, ginger, and cinnamon. Place walnuts, pistachios, and pumpkin seeds in a large bowl and pour the honey mixture over the top. Mix to combine.
Spread this mixture evenly on the lined baking tray and bake for 10–12 minutes, or until golden and crispy. Remove from the oven and add toasted coconut flakes. Leave to cool. When the granola is cool, stir in the dried fruit and transfer to a large jar.
Serve with home-made cashew milk, a spoon of coconut yogurt, and a drizzle of runny honey. The granola will keep for 1 month stored in a large jar or sealed container.
