Recently I’ve been watching The Great British Bake Off and noticed that Mary Berry (who has the greatest name ever) frequently says, “that was scrummy!” after a few episodes I became a little agitated, “Is that even a word? What’s she on about?” To calm myself I looked into it and apparently it’s in Urban Dictionary (thanks to Mary Berry?). For all those wondering ‘scrummy’ means “A combination of “scrumptious” and “yummy”, used to convey that deep, satisfied pleasure that comes after you finish something”. Now that’s one hell-of a word right there! and I think it is the perfect way to describe this Granola.
With university starting again things are beginning to get hectic. It also means the re-emergence of early morning starts. To lessen the pain, I make easy on-the-go breakfasts over the weekend, so that they are ready for the week ahead. I thought I would share one of my favourites with you….
Scrummy Grain Free Granola
- 3 cups of coconuts flakes
- 2 cups of your preferred nuts, chopped (almonds walnuts, hazelnuts would be nice)
- optional- 1/2 cup of dried fruit, chopped (cranberries, blueberries, apricots or raisins would be yummy)
- 2 tsp of cinnamon
- 1 tsp of nutmeg and cardamon
- 2 tbsp of chia seeds
- 90 grams of coconut oil, melted
- 3 tbsps of maple syrup or coconut flower nectar
Assembling your masterpiece
- Preheat your oven to 120 degrees Celsius
- Mix all ingredients together in a big bowl, make sure they are well combined
- Spread mixture on a baking tray that is lined with baking paper
- Bake in the oven for about 15- 20 minutes or until golden brown. Stir half way through to make sure it is evenly cooked.
- Remove and leave to cool then store in an airtight container.
- Make sure that you do not overcook the granola! To avoid this watch the colour of the coconut flakes, when they are a light golden brown colour the granola is done.
- This is lovely served with yoghurt or almond milk and berries in the morning. Or as a dessert, sprinkled over coconut ice cream