Vegan, Pina Colada, Small Batch Granola

small batch granolaI’m proud to be picky, changeable, even a little impulsive when it comes to food. I hate sticking to one flavour. I recently bought a 5kg bag of vanilla stuff and I am really regretting it. There is no way on earth I could eat the same thing every day, look at my Brex Files for example, I love variety. My favourite tea flavour was going out of fabrication so I bought 1000 in a panic, I am now so bored of it, I can’t get rid of it fast enough. I took 500 to work and there still seems to be an endless supply at home.

As well as my changeable mood with flavours there are only two of us in our house so buying anything in bulk means we have it around for ages. I love the idea and the cost saving associated with buying in bulk but I always regret it once I get it home. Ooops. Do you buy in bulk?
small batch pina colada granola

I wanted to make some granola but considering my fickleness and the number of us in the house I decided to halve my normal recipe and try a new flavour combination in a small batch first. This small batch granola also utilises prepacked chopped fruit from Bear Nibbles and uses up the whole bags, so no having to buy in bulk and no bits hanging around. I’ve been taking these snacks (yes they are packaged for kids but I’m in touch with my inner kid) to work for a 3/4pm pick me up and I can assure you any leftovers would not go to waste. But still it’s nice to know the exact amount. If you have some dried pineapple from another recipe hanging around by all means use it up.

This granola has all the flavours of pina colada with none of the hangover! Mind you, if you want to serve it with rum and coconut cream I won’t judge you, ooo, now we mention it – what a fab dessert idea.

The coconut and apple puree means it smells sumptuous and inviting every time you open the oven, small batch granola might be the way forward. I could try a new one every week and enjoy the kitchen smells on a regular basis.

easy small batch granolaIf you double the recipe for storing please swap out your apple puree for sugar or more syrup and oil, it doesn’t keep well. Alternatively why not try my tropical granola – I’ve done all the doubling and thinking for you.

Total Time: 1 hour, 15 minutes

Number of servings: 4

See Detailed Nutrition Info on

Ingredients

  • 110g porridge oats, the biggest you can buy
  • 80g flaked coconut
  • 30g brasil nuts
  • 1 tbsp apple puree or sauce
  • 1 tbsp maple syrup or honey (not vegan)
  • 1 tbsp coconut oil
  • 90g pineapple and mango (3 packs of bear fruit pineapple and mango nibbles)

Method

  1. Preheat your oven to 130'c (less if fan)
  2. Chop up your brasils and combine the dry ingredients in a bowl
  3. Mix in the apple puree, syrup and oil (not the fruit)
  4. Spread over a lined baking tray
  5. Bake for 60 minutes checking every 15 and stirring
  6. Once golden brown and smelling irresistible remove and allow to cool
  7. Stir through the fruit and store for up to a week

small batch vegan granolaHmm how else can I work cocktail flavours into things, any suggestions for cocktail granola welcomed.

A surprisingly large amount of this granola ended up in my belly whilst I made it, the toasted coconut it addictive.

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