Rooted Cardamon and vanilla puffed rice granola.jpg

If you're like me, on those mornings that I need something light for breakfast,  I often find oat based granola quite heavy. After falling into breakfast heaven this Winter with vanilla and cardamon porridge, I decided to create something similar in taste but that I could eat with lighter bases such as yoghurt or smoothies.

The beauty of granola is that as long as the liquid base and dry base are in the right quantities, it generally doesn't matter too much what exactly you use in terms of nuts, seeds, dried fruits etc. This mix works for me but do explore your own textures with whole nuts vs. seeds, more dried fruit or lighter ones such as goji berries.

This makes one big batch. 

- 200g fine-cut oats (replace with gluten-free if needed) 
- 100g puffed brown rice (I use Rude Health)
- 50g unsweetened coconut flakes
- handful of walnuts, roughly chopped
- two handfuls mixed seeds (I use sunflower and pumpkin)
- 90g melted coconut oil
- 80ml pure maple syrup
- 2 teaspoons ground cardamom
- 1 teaspoon vanilla (liquid)
- 1 teaspoon cinnamon
- generous pinch of salt

1. Preheat oven to 160°C and line a baking tray with parchment paper

2. In a large bowl, mix together the oats, puffed rice, coconut, and nuts

3. In a saucepan warm the coconut oil over low heat until just melted, and then add the maple syrup spices and salt.  Pour over the dry ingredients and mix well until evenly coated.

4. Spread the mixture evenly onto the lined baking sheet and bake for 10 minutes before giving it a stir. Add to the oven for another 5-10 minutes - check in at 5 minutes to check it; it should be golden in colour.  Remove from the oven and set aside to cool.

To serve, combine with nut or seed milk, yoghurt or on top of smoothies and porridge for extra crunch. Enjoy!