There are many recipes for granola. This one contains no added oil, but includes a wonderful array of grains, nuts and seeds – a veritable treasure house of natural oils, minerals and vitamins! At our Yoga Retreat on Paradise Island, Bahamas, we pick fresh coconut off the trees. When opened, the coconut pulp is shredded and 50 g is toasted along with the grain mixture. Dried coconut may be used as a variation. If adding coconut, the liquid sweetener may be reduced. You can simplify the recipe by increasing the quantities of some ingredients if you do not have others. Granola can be made in advance and then stored in an airtight container in a cool place (not the refrigerator) for several weeks. To serve, simply add some milk, yoghurt or soya milk.
Preheat the oven to 120 °C/250 °F/gas mark ½).
Combine the maple syrup, hot water and vanilla essence. Mix the grains, nuts and seeds in a large mixing bowl. Stir in the maple syrup and vanilla solution and mix thoroughly.
Spread out the mixture on a lightly oiled baking sheet and bake in the oven for about 1 hour, stirring 3 or 4 times to prevent it from burning. The granola is ready when it is lightly browned.
Mix the granola with the dried fruit while still warm, breaking up the larger chunks as you do so. Leave to cool and then store in airtight containers.
