Granola has become quite posh, when often all you want is something basic. Just a sprinkle of flakes and crunchy clusters, without the botanical list of fruits, nuts and seeds. A down to earth granola that’s effortless to make, that won’t break the bank, and won’t complicate digestion. A real simple granola made with coconut, a little maple syrup, and squashed fruit. Sounds good? Is good. Go set your oven to slow.
Who’s Afraid of Paleo Granola?
Just want the recipe? Scroll down.
Don’t get me wrong, I’m all for exotic Paleo Granola’s, but I have to admit that they’re not always all for me. We received a lovely bag last Christmas, and it was such a treat because we can’t find Paleo products here. It was wonderful, filled with four kinds of seeds, pecans, almonds, and naturally sweetened with honey.
We’re not gluttons, we didn’t go stupid with it or anything, but oh man, it blew me up like a balloon and dried me out. I’m not sure what it was exactly, because I checked the ingredients, and the all seemed fine. I’m suspecting that, in fact, it wasn’t any one ingredient, but rather the combination of them all-in-together. Now that I think about it, and to be perfectly honest, it could also have been the timing. What with Christmas, family and traveling, there’s a good likelihood that other members of the FODMAP set were politely sipping aperitivo’s in my intestines, and the Paleo Granola simply pushed them into party mode. In any case, when it came to experimenting with homemade granola, and after more recent FODMAP flares, I decided to pare it right down.
Real Simple Granola – Paleo, AIP, Low FODMAP, Cheap and Easy
I researched around and came to the conclusion that making Granola is easy. All you need is something flaky, something floury, a sweet, sticky paste, and a little oil. Hence, the common use of oats (flaky), ground nuts (floury), honey (sticky), soaked raisins or applesauce (paste). Turning that into an AIP, FODMAP friendly version was simple.
With apologies to those who can’t do coconut, this granola is dependent on it. Toasted coconut chips are what make the crunch, whilst the finely shredded flakes stick together here and there, forming those delectable little clusters. For the sweet paste just mash up a banana, add cinnamon, a little maple syrup, and a couple of tablespoons of melted coconut oil. Mix it all up, spread it out, and bake it slowly for a long time.
It’s hard to give precise baking times. It’ll depend on your oven. My trick is this. Bake it at 150°C/300°F for half an hour, then turn the oven down to 100°C/250°F for another 45 minutes. Keep an eye on it! You want your granola to be golden, not brown – if your oven runs hot, just decrease the temperature a little. When the timer sounds, turn the oven off, but leave the granola in until it cools completely. It’ll seem soft, but don’t worry about it. It crunches up as it cools. If, when cool, it’s not crisp to your liking, then just rebake for another 30 minutes at 100°C/250°F.
That’s it, couldn’t be easier! A real simple granola that’s crunchy, moreish, and perfect to sprinkle on fruit served with tapioca cream on those days when you can’t face more vegetables for breakfast.
Breakfast or Brunch?
Mini Meatloaf Muffins with Baked-In Chutney – Start with something savoury. Make these ahead, and just reheat them before serving.
Banana and Carrot N’Oatmeal with Strawberries and Cream – Granola, to me, reads Springtime. N’Oatmeal’s for the cooler months.
Angie’s Famous All Day Biscotti – These are great for really lazy breakfasts, when you’ve lain in late, and all you really need is a little something to dip in your coffee.
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- 2½ cups coconut chips
- 1½ cups shredded coconut
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 small banana
- 1 teaspoon cinnamon
- Preheat the oven to 150°C/300°F
- Place the coconut chips and shredded coconut into a large bowl and mix lightly.
- In a small saucepan over a low heat, melt the coconut oil and maple syrup.
- Mash the banana with a fork. Add the coconut oil and maple syrup along with the cinnamon. You should have half a cup of sweet, sticky paste.
- Using 2 spoons, miix thoroughly so that all the coconut is coated.
- Spread the coconut evenly onto the base of a non-stick slice tin (or line the base of a tin with parchment paper), and give it a shake to settle.
- Bake for 30 minutes, then give it a toss. Turn the oven down to 100°C/250°F and bake for another 45 minutes. Keep and eye on it, and turn the temperature down if it looks like it's turning too brown. When the timer sounds, turn the oven off and let the granola cool completely. Don't worry if it still seems a bit soft. It firms up and becomes crunchy as it cools.
- When cold, if it isn't as crisp as you'd like it to be, simply bake for another 30 minutes at 100°C/250°F.
- Store in an airtight container.
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