B&C
|Carousel main title
Main title
Packed with flavour and nutrient-rich ingredients, start your day with this plant based breakfast boost, created by Gaz Oakley especially for H&B. The mix of sea salt and cacao powder mixed with maple syrup and oats makes for a delicious plant based granola recipe that can be made ahead and stored ready for your morning.
Ingredients
For the granola:
- 3 cups/240g rolled oats
- 1 cup/100g brazil nuts, roughly chopped
- 1/2 cup/35g pumpkin seeds
- 1 & 1/2 cups/100g coconut flakes
- 2 tsp mixed spice
- 4 tbsp cacao powder
- 1/4 tsp sea salt
- 1/4 cup/60g maple syrup
- 3 tbsp coconut oil
- 1 cup/100g dried fruit or berries of your choice, Gaz used dried mango and goji berries
For the poached pears (optional):
- 4 pears, peeled & halved
- 1 litre water
- 1 tbsp vanilla bean paste
- 200g coconut sugar
- 1 star anise
- 1 cinnamon stick
Serve with:
- Plant based yoghurt
- Maple syrup
Method
1
Pre heat your oven to 180 degrees Celsius & line a baking tray with grease proof paper.
2
Add all the granola ingredients to a mixing bowl except the dried fruit & mix well. Transfer the mixture to the lined baking tray then place into the oven.
3
Bake the granola for 8 minutes, giving it all a good mix half way through cooking.
4
Once the granola is crisp and golden remove it from the oven & stir through the dried fruit.
5
The granola will keep well in a sealed container for up to 3 weeks.
6
For the poached pears, add the water, sugar, vanilla, star anise & cinnamon to a large saucepan and mix well. Place the pan over a medium heat & bring to a simmer. Add the pears & poach for 15 minutes.
7
Serve your granola with plant based yoghurt, a little maple & the poached pears.
