In this recipe the left over almonds from making almond milk are baked to form a granola type breakfast cereal. This granola may be modified to contain little or no sugar if you prefer. It also contains heat stable coconut oil which is rich in lauric acid known for its anti-bacterial and antifungal properties and for its positive effect on metabolism.
2 cups of un-soaked oats
1 cup leftover almond from making almond milk
1/4 cup sugar (optional)
2 tbsp melted coconut oil
1 tsp cinnamon powder
- Preheat the oven to 180C
- In a bowl, mix the dry oats with 1/4 cup of sugar and 1 tsp of cinnamon
- Melt the coconut oil in about 250 ml of warm water and mix into the dry oat mixture.
- Add the left almonds to the oat mixture which should stick together. If the mixture is too dry then add some more water until it sticks together and forms clumps
- Drop clumps of the oat mixture with your hands onto a flat baking tray making sure that the oat clumps are spread evenly
- Bake for around 30 minutes until golden brown. During the cooking process turn the oat clumps around and break them into smaller pieces so that oat clusters form
- After baking, leave the oat and almond clusters to cool. They should become firm and crispy in texture.
- Store the granola in an airtight jar.
- Serve the granola with yoghurt or milk of your choice (almond, oat, coconut) along with dried or fresh fruit and/or any pre-soaked nuts and seeds of your choice