No bowl of porridge (or smoothie bowl for that matter) is complete without a great big handful of granola, it’s adds that extra flavour and crunch! And it’s even better when you can make it yourself, with whatever nutty combination and whatever flavour you fancy. Plus it’s seriously so easy to make, it’s literally pulsed nuts, oats, coconut oil and coconut sugar (or maple syrup or honey) for a little sweetness then whatever flavour you fancy (or keep it plain)- like this choccy orange¬†combo- then just bake in the oven et voila! I keep mine in an air tight container for approximately one week (if it lasts that long!). I love mine on porridges, smoothie bowls or paired with fresh fruit and greek yoghurt – yum!

100g Almonds

100g Hazelnuts

100g Cashews

75g Jumbo Oats

50g Pumpkin Seeds

50g Sunflower Seeds

3 tbsp Coconut Oil

3 tbsp (heaped) Cacao Powder

2 Oranges zested, plus 1 juiced

2 tsp Orange Extract

4 tbsp Coconut Sugar (optional)

50g Dark Chocolate, chopped roughly (alternatively use chocolate chips)

  1. Preheat the oven to 140C.
  2. Place all nuts in the food processor and pulse for a few seconds, depending on how chunky you want to keep the mix.
  3. Remove the nuts from the food processor and stir in the jumbo oats, seeds and coconut sugar.
  4. Melt the coconut oil and add in the orange zest, juice and extract, then stir into the granola mix.
  5. Transfer mixture to a baking tray and place in the oven for approximately 30-35 minutes until toasted. Stir mixture 2-3 times during cooking (approx every 10 minutes) to ensure it is evenly toasted.
  6. Remove from oven and allow to completely cool before adding the chocolate chips. Store in an air tight container for one week.