We stopped buying cereal from the shops a few years ago, when I realised the amount of processed sugar in them is through the roof. I walked up and down the aisle like I’d gone mad, pulling box after box off the shelf. I read the contents and “healthy” and “whole foods” and all sorts of labels, suddenly lost all meaning.
For a while, we just went without cereals and mueslis, but recently I’ve been craving it and making my own was quick and easy enough. Plus, sometimes it’s just so handy to pull a jar of granola out of the pantry and have breakfast sorted in two minutes. Especially on the trickier mornings with the kids…
To avoid sugar, I use rice malt. It’s fructose free but it still gives the granola that sweetness and sticks it together into clusters. This recipe is nut free but you could replace the sunflower seeds with chopped up almonds, cashews or whatever you like. It goes really well with almond or coconut milk.
Coconut & sunflower seed granola clusters
This size lasts us a few weeks, but you could easily halve it if you don’t want to make a big batch.
- 2-3 Tbsp coconut oil
- 3 Cups Rolled oats
- 1 Cup Sunflower seeds
- 1 Cup Shredded coconut
- 2/3 Cup Rice malt syrup
- 1 Tbsp Cinnamon
- 1 tsp Vanilla essence
- Heat a large pan or wok on medium to high heat. Add coconut oil.
- Once melted, add the oats and cook, occasionally stirring, for about 3 minutes.
- Add the sunflower seeds, shredded coconut, cinnamon and vanilla essence. You may need to add another tablespoon of coconut oil here. Cook for another 5 or so minutes, until slightly browned.
- Add the rice malt syrup and keep stirring it until it’s all coated. Give it another minute and then turn the heat off. Let it sit there until it cools down so it can all stick together.
- Break it into clusters and store it in an airtight container or jar.