Granola is one of those wonderfully versatile things. As long as you have some rolled oats, some fat, something sweet, and some nuts and seeds as a base, you can pretty much do whatever you want. This particular granola recipe was really an experiment. I had nectarines that I wanted to use up and thought, hey, if I can make roasted strawberry granola, why not roasted nectarine? I had recently bought some chia seeds and I decided to throw in some millet, something I’ve never done before, for some added crunch…
It was a success! Nectarines and cinnamon are a delicious combination; so don’t be shy with the cinnamon here. I had some leftover jam from Houw Hoek Farm Stall (a ridiculously yummy jam made from local, deep purple youngberries) and used that as the sweetener. But of course you can use any jam, honey, maple syrup or sweetener of your choice. The fresh nectarines worked into the mixture before baking also adds natural sugars so that you don’t need to add as much sweetener to the mix. I’m loving this step – and convinced you can use almost any fruit.
What I really like about this granola is the abundance of protein, fibre, and omega 3’s, thanks to the beautiful variety of seeds (including chia, hemp, pumpkin, and sunflower). I’ve been nibbling on it all week – it’s delicious with yogurt and makes a fantastic, crunchy topping for smoothie bowls alongside some fresh fruit. Great for a healthy, post-run breakfast!
Pictured below: Smoothie bowl made with frozen blueberries, banana, hemp protein, cacao, almonds, cinnamon, tahini, topped with apple, more tahini, and granola.
Nectarine Cardamom & Chia Seed Granola
2 cups organic rolled oats
¼ cup millet (optional)
1 ½ cups nuts & seeds (I used a mix of pumpkin seeds & sunflower seeds)
3 Tbsp chia seeds
2 Tbsp hemp seeds or hemp powder (optional)
1 tsp cinnamon
½ tsp ground cardamom seeds
½ tsp sea salt
1 cup sliced nectarines
2 Tbsp coconut oil
2 heaped Tbsp farm stall youngberry jam (or honey)
Preheat oven to 160C. In a large bowl, combine oats, millet, seeds, chia, hemp, cinnamon, cardamom, and salt. Then add the nectarines and work them into the mixture, breaking them apart (you can use your hands!). Finally, combine the oil with the jam/honey, warming it slightly if necessary, and then add it to the rest of the ingredients. Mix well.
Spread it out evenly on a baking sheet and bake for about 15-20 minutes, mixing every 5 minutes to ensure an even, golden colour. When it starts to brown, remove from the oven and allow it to cool in the baking sheet. Store in an airtight container, preferably in the fridge.
View from my morning run – Camps Bay, Cape Town. Happy mornings!