I love making a big batch of granola for my family. I typically make it on a Sunday night and breakfast is sorted out for the week for the days there is no time to prepare a cooked one. This is delicious with regular or plant-based milk, or Greek yogurt. Store in an airtight container.
Makes 10 servings.
- 4 cups old fashioned rolled oats
- 1 cup coconut flakes
- 1 cup pumpkin seeds
- 3 tbsp crunchy peanut butter
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tbsp ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1 cup dried cranberries
- Preheat oven to 300F and line a baking tray with foil.
- In a large bowl, add oats, coconut flakes, pumpkin seeds, peanut butter, coconut oil, maple syrup and cinnamon and mix well with clean hands.
- Add oat mixture to the baking sheet and pat down with your hands.
- Bake for 30-35 minutes until golden brown and fragrant.
- Remove from oven and break up mixture with a fork and cool down.
- Once cooled, mix in the chocolate chips and dried cranberries.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.