On Friday, I had one of those days (which I’m sure some of you fellow bloggers will be able to relate to) where I felt extremely creative and developed two new recipes plus experimented with a different breakfast. Correction: Thursday night, when I couldn’t sleep – it took me 4 or so hours because of a slightly-too-late iced coffee 😬 – I decided to channel my productive energy into my recipe-developing, and since I hand’t shared any recipes with you for a while it was the perfect opportunity.
Now, I know the flavour combo of this granola sounds a bit out-there, but your taste buds will thank you for being a bit adventurous (I hope!). The blend of crispy coconut chips, tangy tangerine puree (I mean the title says clementine, but a) does anyone actually know the difference? If so please tell me 😂 and b) I’m all about that alliteration 😉) and toasty-oaty-clusters is pretty amazing. The ingredients list may be a bit daunting, but it makes two large jars’ worth which
will should last you a long time, although I can’t guarantee that because you might have some granola monsters in the house aka people like me. Because let’s be honest, granola isn’t simply a “breakfast food”; if I organised supermarket arrangements, I’d put it in the breakfast, snack, essentials, on-the-go & must-have sections, because it ticks all those boxes. And maybe if there was a movie-snack aisle too, because that should definitely be a thing.
Anyway, onto the recipe. you’ll probably already have a lot of the ingredients in your cupboard anyway, and I’ve listed a few alternatives in case you don’t/ can’t get your hands on them. Lastly, I am aware that it isn’t currently clementine/ satsuma/ tangerine/ mandarin season, but my brother “fancied some” so they were lying about in our fruit bowl when I got the inspiration. But it’s basically autumn now in the UK anyway, so I’m feeling ready for warming recipes despite this.
- 4 clementines
- 2.5 tbsp coconut oil
- 1 small-medium overripe banana (mine was 70g peeled)
- 2 generous tbsp date syrup*
- 2 tbsp tahini (or other nut/ seed butter)
- 2 tsp vanilla extract
- 250g jumbo oats & 100g porridge oats†
- 50g puffed brown rice
- 50g desiccated coconut
- 75g coconut chips
- 100g mixed nuts (I used cashews & pistachios)
- 25g mixed seeds (I used pumpkine, sunflower & pine)
- 25g peanut flour (or almond/ cashew etc – can grind your own)
- Pinch sea salt & nutmeg
- Optional: scoop of protein powder of choice, lucuma, maca etc
- Preheat your oven to 200ºC/ fan 180ºC and line two baking trays with parchment.
- Gently grate the zest of the clementines into a bowl, being careful not to get the bitter white pith, before peeling them and cutting in half horizontally and placing them on one of the trays so that they don’t touch. Melt 1/2 a tbsp of the coconut oil and brush the clementine halves with it before sprinkling with some ground nutmeg and popping in the oven for 10 minutes.
- Meanwhile, measure out all your dry ingredients apart from the nuts into the bowl with the zest; roughly chop/ pulse blend the nuts until coarsely broken up into chunks and then add to the bowl.
- When the clementines are done they will be fragrant, soft and juicy so you know they’re ready. Set them aside to cool for a few minutes, lowering the oven temperature to 180ºC/ fan 160ºC. Blend all the wet ingredients together (including the remaining 2 tbsp coconut oil) until mostly smooth, although it’s okay if there are a few pieces of clementine skin as you can’t taste them in the finished product.
- Combine the wet & dry ingredients in the bowl, stirring until evenly distributed. Divide between the two trays, pressing down with a spatula so that clusters form – I like to roll a few into balls to make bigger ones – and bake for 20-25 minutes until golden. stirring every 5 or so minutes to ensure everything cooks evenly. I usually swap the trays around halfway through because it seems to cook faster on the top level of my oven, but see what works for you! Leave to cool completely to allow it to crisp up fully, then store in a couple of jars and eat however you like!
Notes: * Date syrups works best to balance the rich citrusy flavours, but if you don’t have it then feel free to use honey/ maple syrup/ agave etc. Use more if you like a sweeter granola – I like mine quite neutral.
†You can simply use 350g jumbo oats, although the addition of porridge oats helps to form clusters
I hope you’ve enjoyed reading this post, and if you do have a go at making it then please tag me @fruitsandroutes on Instagram because I love seeing your creations! If you have any questions please don’t hesitate to leave them in the comments or message me.