MISSDISH | Bake Anything’s Allspice Vanilla Granola Recipe
DateDecember 4, 2016
Lately, I have been putting more miles on my running shoes and strengthening my core on the mat. There are days when I wake up and struggle to get going, but there are days when I can’t wait to get tuck into bed, wake up to a sleepy city, get into my training tights and listen to my own pace.
Sometimes I run to a nourishing cafe or to the farmers’ market to pick up fresh ingredients. On busy days, I turn to my pantry and dig for nuts and dried fruits. After many hectic moments of store-bought , refined sugar and processed ingredients-laden granolas, I started making my own. No matter what diet you’re on, homemade granola can cater to your workout regime. Add more nuts for more protein, less or no sugar for keeping it lean, substitute the nuts for some less fattening seeds, and I guarantee you’ll notice the difference in your performance. Seek comfort with a bowl of homemade granola, or keep it nearby for a healthy snack.
I’ve added some allspice for the holidays, but feel free to experiment with the spices you have at home or at your local spice shop.
What You Need:
500g rolled oats
50g sliced almonds with skin
100g sunflower seeds
10g brown sugar
30g honey/maple syrup
a pinch of salt
1 tsp ground allspice
1/4 pod of vanilla bean or 1/2 tsp of vanilla extract
2 tbsp coconut oil
1tbsp vegetable oil for coating.
What To Do:
1. Preheat the oven to 320°F (160°C) and grease a baking tray with the vegetable oil.
2. In a deep bowl, mix all of the ingredients. This is the fun part. With clean hands, toss everything well and spread the mix evenly on the baking tray.
4. Bake for 10 minutes, and then toss the granola with a wooden spoon and spread the mix out evenly again. Bake for another 8-10 minutes or until golden brown.
5. Let it cool before storing into a well sealed jar. It will keep for a week or 10 days.