Café Cecilia Granola
Perfectly golden, not-too-sweet, and beautifully balanced. Café Cecilia’s granola is the kind of breakfast that makes you feel like you have your life together.
Equipment
- 1 Large baking tray
- 1 Baking mat
- 1 Large bowl
Ingredients
- 120 g rolled oats scant 1 ¼ cups/4 oz
- 50 g pecans ½ cup/2 oz
- 50 g almonds ½ cup/2 oz
- 40 g pumpkin seeds generous ¼ cup/1½ oz
- 40 g sunflower seeds ¼ cup/1½ oz
- 170 ml maple syrup ¾ cup/6 fl oz
- 50 ml olive oil 3½ tablespoons/1¾ fl oz
- 80 g coconut flakes 1 ⅓ cups/3 oz
Instructions
- Preheat the oven to 150°C/300°F/Gas Mark 2.
- Put all the ingredients, except the coconut chips (flakes), into a bowl and mixwell. Transfer to an ovenproof dish and bake in the oven for 30 minutes, or until golden brown, checking on it every 5 minutes as it may need a stir to toast evenly.
- Meanwhile, tip the coconut chips onto a baking sheet and toast in the same oven for 5 minutes, or until golden brown (they need a lot less cooking time than the oats, nuts and seeds). Remove from the oven and leave to cool.
- Remove the nut mixture from the oven and stir in the toasted coconut. Leave to cool completely. The granola can be stored in an airtight container for up to 1 month.
Notes
NOTES:
- Cecilia Granola can be found on P.43 of Cafe Cecilia Cookbook by Max Rocha - Makes 450g/1lb - They serve this granola on yogurt with seasonal fruit and Baked rhubarb (p. 228 in the cookbook).
- Cecilia Granola can be found on P.43 of Cafe Cecilia Cookbook by Max Rocha - Makes 450g/1lb - They serve this granola on yogurt with seasonal fruit and Baked rhubarb (p. 228 in the cookbook).
Estimated Nutrition (per 50g serving):
- Calories: 265 kcal
- Carbohydrates: 22g
- Protein: 4g
-
Fat: 18g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 9g
- Sodium: 20mg