Did you see me?? This was one of the first episodes we shot so I was pretty nervous! We pretty much did everything in one or two takes, scary shit!
Anyway, I’m guessing you’re here for the recipe and not my stage fright (it’s super YUM!) and it’s down at the bottom of the page, I just want to tell you a few things about it first!
Like the Green Power Smoothie I made on monday, the base is made from oats, which are low on the glycaemic index, meaning they provide a constant, steady stream of energy, which will stop you from crashing half way through the day (unlike a Mars bar which will make your energy levels bomb half an hour later!). Another cool thing about oats that not a lot of people realise is that they’re pretty high in easy to digest plant-based protein. So don’t spend loads of money on spenny protein powders, just throw a handful of rolled oats into your smoothie, or snack on these granola chunks post workout you wanna get swoll!
So, you can take these in your bag when you’re on the go, and they’re totally delish on their own, but the best way to eat these is with ice cold vanilla oat milk (recipe coming soon!) and piles of fresh fruit for breakfast! So good!
- 3 cups rolled oats
- 1 tsp. vanilla powder
- 1/2 tsp sea salt
- 1/2 cup maple syrup
- 1 tbsp. ground flaxseed
- 2 tbsp. melted coconut oil
- 3 tbsp. water
- 1 cup chopped pecans
- 1/2 cup sunflower seeds (optional)
- 1/2 cup raisins (optional)
- Heat the over to 180 degree. Whisk together ground flaxseed and water and stick it in the fridge for about 15 mins to let it gel. In a big bowl, mix together oats, vanilla, salt, and maple syrup, and coconut oil and then once the flax has set, stir it in toss in the pecans (and sunflower seeds if using) and give it all one last stir.
- Flatten the granola out in a thin layer on a baking sheet (if it's too thick it won't crunch up as nicely - I bake mine in 3 batches). Bake for 20 minutes, until golden brown, turning the pan halfway through so both sides cook evenly. Let it cool completely and then crumble it up into tiny pieces, or leave it in big chunks (better, IMO). Add raisins at end if using.
- You might have to turn the temp down if your oven is super hot or fan assisted.
- Only add 1/4 tsp. salt if you're not going for salted maple vibes
So now that your hips are all loose and open, go try this granola recipe. You’ll be glad you did tomorrow morning!
Hope you love the recipe, try it out and let me know what you think! Tag me in your twitter and insta posts so I can see what you’ve been up to!
Make sure to tune in next Monday for the next installment of Everyday Yoga With Helena, 8pm on Made in Leeds, and in the meantime, check out her blog to try the sequence on your own.