CINNAMON AND VANILLA GRANOLA
You know when you go out to a café or restaurant, and before you’ve even finished the food on your plate you are already rehearsing, mentally reminding yourself, and thinking about how you could re-create it at home? Just me? But you know, you'll never quite get it right. Even more simple foods, like the ‘Broccoli Salad’ they make at my one of my favourite cafés, charred broccoli and garlic, should be easy enough to make (I’ve even asked for the recipe) but it's impossible to get right at home.
I had this feeling recently after visiting Deliciously Ella's 'Mae Deli' in London. The granola that topped my porridge was insane, and as I ate I tried to figure out how I could possibly go about recreating it at home. I have to admit, I wasn't feeling overly optimistic but I am so happy with how it turned out!
So I hope you love it too! And I hope it captures a little essence of Deliciously Ella's beautiful Mae Deli where ever you may be in the world.
2 cups oats
½ cup desiccated coconut
½ cup coconut flakes
1 ½ tbsp. sunflower seeds
1 ½ tbsp. pumpkin seeds
1/3 cup raisins
2 tsp vanilla extract
1-2 tsp cinnamon
½ cup maple syrup (honey would work here too)
¼ cup coconut oil (melted)
¼ cup fresh squeezed orange juice (I used one small orange and did this buy hand)
(** it’s possible to make this recipe a little simpler by joining some of the ingredients. For instance, using 1 whole cup of either desiccated coconut or coconut flakes, and/ or, using 1 whole cup of either pumpkin seeds or sunflower seeds)
Pre-heat the oven to 180 degrees and line a large baking try with greaseproof paper.
(Optional but highly suggested step): place the desiccated coconut, coconut flakes, sunflower seeds, pumpkin seeds, raisins and cinnamon into a food processor or blender and pulse a few times – to break up the pieces and make them finer.
In a large bowl mix the oats, coconut, seeds and raisins.
If not already liquid, melt the coconut oil, and juice the orange.
In a small bowl combine the liquid ingredients: the vanilla, maple syrup, coconut oil and orange juice and stir well.
Pour the liquid into the large bowl with the dry ingredients and begin to fold in until completely coated.
Empty the mix onto the baking tray and press down flat with the back of a spatula.
Cook for 10 minutes and then move and flip the granola about on the tray.
Pop back in the oven for a further 15-20 minutes – being mindful that it can be quick to burn, so turning it over every 5 minutes or so. You are looking for a deep golden colour!
Remove from the oven and place the tray on a cold tiled floor or surface (this will help the granola crisp up) to cool.
When completely cool, pop into a jar to store.