During exam period in university I survived on nothing but granola and coffee. With food being strictly forbidden in our libraries, granola was the perfect library-friendly food to sneak in. See, your crudites and hummus made too much sound. As would a pack of crisps (imagine the glares as you open the pack). Anything warm or capable of emitting odors was a strict no-no as well. And anything involving utensils will just decrease your productivity. On a nutritional level you need a healthy kick of sugar and carbs. My granola habit was however, boarding on unhealthy. I could still munch on dry granola like there was no tomorrow, which is why I rarely buy or make it – no matter what healthy, organic refined sugar-free wholegrain granola made with extra virgin coconut oil and studded with a range of superfoods – 400g of it as an after lunch snack is still not good for you.
I like it when people offer me granola, because then it is usually in a portion controlled manner. That said… my kind colleague gave me liberal access to her granola at work, and I obviously ate through half her pack in a day, leading to overwhelming feelings of guilt, forcing me to make her some granola.
As I knew I would be eating half of this, I made exactly one of those healthy, organic refined sugar-free wholegrain granola made with extra virgin coconut oil and studded with a range of superfoods… that would cost you a heart attack if you were to buy it at Whole Foods. And granola’s so wonderfully versatile and easy – just toss together whatever cupboard ingredients you have if you don’t have the exact ingredients listed in this recipe.
The twist here is that they include egg white! A tip I learned from Bon Appetit, making them extra crunchy. The link there also gives you a handy guide in making granola if you want to perfect the art of it.
Makes almost 4 cups
1 cup rolled oats
1/2 cup uncooked quinoa
1 1/4 cup hazelnuts, roasted, roughly chopped
1/4 cup cacao nibs
1/4 cup hemp seeds
3 tbsp cocoa
1 tsp salt
3 1/2 tbsp coconut oil
1 large egg white, whisked (can be omitted if vegan)
1/3 cup maple syrup
Preheat oven to 150C/300F
Mix together the oats, quinoa, hazelnuts, cacao nibs, hemp seeds, cocoa and salt together in a large bowl.
In a separate bowl, whisk together the remaining wet ingredients and mix this into the dry, toss well.
Spread on a rimmed baking tray and put in the oven to bake for about 40 minutes – stirring every 10-15 minutes.
Leave to cool completely, without stirring.