Orange Almond Coconut Granola

I’ve always had batches of my Nourishing Toasted Muesli in the pantry, for days when we don’t have time to cook eggs or prepare another breakfast. But lately my kids have been fussing over it and that’s always a sign that it’s time for me to change things up a bit…and this sensational Orange Almond Coconut Granola was born!

With oranges in season, I thought I’d inject some seasonal flavours into breakfast. So this delicious Orange Almond Coconut Granola was born. It’s funny, because when I first made this a few months back, my kids were actually hesitant to try it. But when they did, they admitted that they really loved it and it’s become a firm favourite.

My son has it dry or with coconut yoghurt and orange segments (he’s just not a fan of dairy). The rest of us love it with milk, natural yoghurt and orange.

Health benefits

The oats are a fibre packed, mineral rich wholegrain. In herbal medicine oats are a nerve restorative so great for supporting the nervous system function and digestion also. Almonds add in more fibre, protein and good fats as well as a range of essential micronutrients including antioxidants.

More breakfast inspo

Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad morning’s in mind, it will ensure your brekkie is as good as it gets. Click HERE to shop.

Remember to take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (gluten-free, nut-free, fructose friendly). I buy all of my organic almonds, oats, coconut and macadamia nut oil from The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

Orange, Almond, Coconut Granola

Prep 5 minutes

Cook 30 minutes

Serves: 28 serves

5 from 2 votes

A delicious and nourishing start to the day this Orange, Almond, Coconut Granola is one of my family's favourite breakfasts.

Ingredients

• 800 g rolled oats (8 cups)
• 280 g raw almonds (2 cups)
• 200 g shredded coconut (2 cups)
• 120 ml macadamia nut oil (½ cup)
• 2 orange/s - zest and juice
• 170 g rice malt syrup or maple syrup (½ cup)
• 2 tsp vanilla - essence or paste

Method

• Pre-heat your oven to 180°C / 350°F.
• In a food processor add 360g (4 cups) of the rolled oats and all of the almonds. Pulse until the almonds are chopped up (but not milled to a meal, you want chunks). Thermomix turbo function and check through the lid (about 5 quick pulses).
• Place this and the rest of the oats and coconut into a large baking tray.
• Mix the macadamia oil, orange juice and orange zest, rice malt or maple syrup and vanilla together in a jug (or your food processor). Thermomix 30 seconds, speed 4.
• Pour over the dry mix and give it a good stir so that all the dry ingredients are coated.
• Bake for 15 minutes. Stir well and bake another 15 mins.
• Stir again and allow to cool completely.

Store

• In an airtight container in a cool pantry for up to a month.

Serve

• With orange segaments (and fresh strawberries), you favourite milk and unsweetened yoghurt.

Variations

Nut-free

Replace the almonds with sunflower seeds and the macadamia nut oil with coconut oil.

Gluten/grain-free

Replace the rolled oats with a gluten and grain-free rolled seed like rolled (flaked) quinoa or millet.

Coconut-free

Replace the coconut with slivered or flaked almonds.

Fructose friendly

Choose rice malt as your sweetener (you can also reduce the orange juice if you need to).

Cardamon infused

Add a tablespoon of ground cardamon if it's flavour you enjoy (I personally love it).

Add cranberries or goji

This is lovely with dried cranberries or goji berries too. 

I'm fairly certain this is going to become a very popular brekkie and I'd love to hear how you like it. Post a comment below and let me know. I'd love to hear from  you. 

Course: Breakfast

Author: Georgia Harding