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Photograph of Oat, Brown Rice and Spelt Flake Granola with Coconut and Raspberries – a Lighter Summer Granola

Oat, Brown Rice and Spelt Flake Granola with Coconut and Raspberries – a Lighter Summer Granola

Our favourite summer breakfast, simple as! Crispy, crunchy, full of goodness yet light and bursting with flavour, you will become addicted to this granola just like we have. Almond butter, coconut, raspberries and maple syrup pack a huge flavour punch whilst the seeds, nuts, toasted cereals and brown rice add the crunch.

Course Breakfast, brunch, Snack
Cuisine European
Keyword cereals, coconut, crunchy, granola, pinenuts, raspberries
Prep Time 10 minutes
Cook Time 40 minutes
Author Susan

Ingredients

Flavouring and binding ingredients:

  • 100g/¼ cup almond or another nut butter e.g. cashew, peanut
  • 100g/¼ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 15g/1 tablespoon coconut oil or vegetable or sunflower oil
  • 4 tablespoons water
  • ¼ teaspoon salt

Oat mixture:

  • 1⅓ cup /40g brown rice cereal
  • 1⅓ cup /70g spelt flakes cereal
  • 1 cup/100g rolled oats
  • 35g spelt puffs
  • 30g puffed quinoa
  • 25g coconut flakes
  • 140g mixed chopped nuts, such as pecan nuts, hazelnuts, pistachio nuts, cashew nuts, almonds, macadamia nuts, walnuts
  • 60g mixed seeds - pumpkin, sunflower, sesame, chia, hemp, flax

To add after cooking:

  • 50g air dried raspberries (or strawberries)

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 130°C /150°C/300°F/Gas mark 2

  3. Put the almond butter, maple syrup, vanilla paste, coconut oil, water and salt in a large saucepan and warm on a moderate heat.  Mix well until thoroughly combined.

  4. Add the oats, brown rice cereal, spelt flakes, coconut, nuts and seeds to the saucepan and mix thoroughly ensuring that everything is coated in the mixture.

  5. Tip out onto the baking parchment lined large baking sheet and level out the granola.

  6. Put in the oven and cook for 15 minutes, stir well and return to the oven for a further 15 minutes. Stir again and return to the oven for a final 10 minutes.

  7. Take out of the oven and leave to cool on the tray.

  8. When the granola is cool, add the dried raspberries, mix and transfer to and store in an airtight container.

Recipe Notes

Equipment:

  • saucepan
  • large mixing bowl
  • kitchen scales and measuring spoons/cups
  • large baking tray lined with baking parchment

NB If you are allergic to nuts, add another cup/100g oats. If you are allergic to seeds add an extra ⅓ cup of oats or puffed quinoa