Homemade Granola with Freshly Made Coconut Yoghurt
Honestly, life goes easier if in my pantry I have a jar full of homemade granola. I haven’t purchased granola in years because what you can make at home will every time be better than what you would buy pre-packed. It’s also a great way to avoid creating waste if you are buying ingredients in bulk not to mention the aroma coming from the oven. Coconut yoghurt is another one of those things I’ve been experimenting with to avoid having to pay for an expensive food item. Rather, you can buy a yoghurt starter culture and make your own.
I don’t have an exact recipe to share, rather take these guidelines and run with them. Perhaps you will be more likely to get into the habit of making granola and coconut yoghurt if you don’t have to follow an exact recipe.
oats: spelt or regular
nuts: chopped almonds, hazelnuts, etc.
seeds: pumpkin seeds, sunflower seeds, sesame seeds
sweet: maple syrup, rice malt syrup
oil: coconut oil, olive oil
to season: raw cacao, cinnamon
look appeal and taste: coconut flakes
Combine oats, nuts, seeds, coconut flakes, cacao, and cinnamon. Melt coconut oil then mix well with your choice of sweetener and pour all over the oat mix. Combine with your hands then bake for about 15-20 min at 150C.
1 can coconut milk
~1 teaspoon arrow root
~small pinch non-dairy yoghurt culture
When I first started making coconut yoghurt, I thought that I had to have the perfect coconut temperature, sterile jars and exact amounts otherwise it would not work. The more I tried to make the perfect coconut yoghurt, the less it worked out in my favor. All I want is for my coconut yoghurt to taste a bit tart, be smooth and slightly thick. Start by dissolving the arrow root in a bit of coconut milk first, once dissolved add to rest of the coconut milk and warm up over low heat while mixing to make sure arrow root has dissolved. Remove from heat, then let cool to room temp. Test with your finger, does it feel it’s at comfortable temp? If yes, add the starter culture. Whisk, whisk then pour into a jar. Keep warm in a towel overnight. The next day, let cool in the fridge for a few hours to allow the yoghurt to thicken up a bit.
I don’t use fancy equipment nor do I sterilize my jar, if you are concerned, then might be a good idea to do so. Final product will depend on the brand of coconut milk. Only way to find out is to experiment. I use a non-dairy yoghurt culture from Green Living Australia and it’s working great.