Tuesday, 23 December 2014

Cinnamon Maple Granola + Parcel Woes

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Over the weekend, my cousin commented that she wasn't really loving this winter weather (dark days with even darker nights, and rain, lots of rain) we have going on.

 Me, being all optimistic, told her to embrace the winter season.
To light a few candles, switch on the fairy lights, make a big mug of hot chocolate, and be all cosy by the fire. 

Today, on this grey Tuesday, I am feeling anything but optimistic because I, like most of the nation, am waiting for a parcel to arrive. And, before you laugh, this parcel contains something which I actually need and won't go into here. So, please Mr. Delivery Man, if you're reading this, please hurry on down from the depo where the parcel has been "on its way" for the past three days. I am eagerly awaiting your arrival. 

While I (and maybe you) wait, I may just whip up another batch of this Cinnamon Granola. This granola is one of my new favourites. I have always found shop bought granolas and mueslis (what's the difference between them anyway?) to be too sweet. This recipe is perfection - the base is oats, and after that, the rest is up to you really. Nuts, seeds, dried fruit, chocolate? If it's in granola, I'm sure we can class it as breakfast food. Can we?

Granola, previously: Homemade Granola 

A Simple List of Ingredients:

1. Oats
2. Pumpkin Seeds
3. Sunflower Seeds
4. Flaked Almonds
5. Coconut Oil
6. Maple Syrup
7. Ground Cinnamon
8. Raisins

Bismillah, let's begin!

Pre-heat the oven to 180C or Gas Mark 4.
Grease and line a large baking tray.

Into a large bowl, place 20 ounces (566 grams or 2 and 1/2 cups) Oats.

The oats to use are rolled oats like these ones.

Then, add 12 ounces (340 grams or 1 and 1/2 cups) Flaked Almonds.

You could also use normal almonds - just be sure to give them a rough chop.

Next, 8 ounces (226 grams or 1 cup) Pumpkin Seeds.

And, 8 ounces (226 grams or 1 cup) Sunflower Seeds.

At this point, add in any nuts or seeds that you want. Not dried fruit or chocolate chunks though - they will be stirred in after the granola has baked.

Stir together and set aside.

Next, take coconut oil, maple syrup and ground cinnamon. Yes, I know the cinnamon bottle is empty - I was about to refill it.

Into a small pan, place 3 tablespoons Coconut Oil.

Pour in 3 tablespoons Maple Syrup, or to taste. Be sure to use the pure maple syrup.

Finally, add in 3 teaspoons Ground Cinnamon, or to taste.

Place over a medium heat, and stir until melted and combined.

Once melted ...

... pour into the oats mixture.

Begin to stir together.

This may take a few minutes but you will get there. Just make sure that everything is evenly covered with the liquid.

Pour the granola over the prepared baking tray.

Spread the granola out evenly. Bake for 30-40 minutes until golden brown and toasted.

Take the tray out every 10 minutes to give the granola a stir.

Once baked, golden brown and toasted, take out of the oven and let it cool for 10 minutes.

Add in 8 ounces (226 grams or 1 cup) Raisins. If you are adding chocolate chunks, let the granola cool completely before stirring it in.

Stir in the raisins.

Let the granola cool completely and then store in an airtight container. Serve with milk and berries for breakfast!

Full Written Recipe:

Cinnamon Maple Granola

Adapted from Deliciously Ella

Preparation Time: 15 minutes
Baking Time: 40 minutes
Makes a big jar full – enough for a few breakfasts! J

20 ounces (566 grams or 2 and ½ cups) Oats
12 ounces (340 grams or 1 and ½ cup) Flaked Almonds
8 ounces (226 grams or 1 cup) Pumpkin Seeds
8 ounces (226 grams or 1 cup) Sunflower Seeds
3 tablespoons Coconut Oil
3 tablespoons Maple Syrup (or to taste)
3 teaspoons Ground Cinnamon (or to taste)
8 ounces (226 grams or 1 cup) Raisins


Pre-heat the oven to 180C or Gas Mark 4. Grease and line a large baking tray.

In a large mixing bowl, mix together the oats, flaked almonds, pumpkin seeds and sunflower seeds. Set aside.

Into a small pan, place the coconut oil, maple syrup and cinnamon. Stir and heat over a medium heat until melted and combined.

Pour onto the oats and mix until everything is well coated. This may take a few minutes.

Spread the mixture out onto the prepared tray. Bake for 30-40 minutes, stirring every ten minutes, until everything is evenly toasted and golden brown.

Once baked, let it cool for 10 minutes. Then, stir in the raisins.

Let it cool completely, and store in an airtight container.

Serve with milk and a drizzle of honey for breakfast or a snack.

This Time One Year Ago:

This Time Two Years Ago:

Update: The parcel arrived, and all was good with the world. :)

Keep me in your duas, please,


Spice Enthusiast
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