If there’s one thing that’s completely underestimated, it’s homemade granola. It’s quick and easy to make, and knows no bounds when it comes to versatility.  

Many people underestimate the high sugar content of store-bought granola. What your body doesn’t want is a high dose of sugar. Especially not refined sugar, and certainly not in the morning, when you want to start the day fresh and lively. 

This caramelised baked pear coconut granola, will not only keep your sweet tooth happy but is brimming with good whole-some ingredients, like pumpkin and flax seeds which are packed with omega 3 fatty acids, fibre and protein, as well as quinoa which is also high in protein, and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It also includes oats which are rich in antioxidants and fibre, alongside pears and coconut oil, to give you the energy and fuel you need to start your day right! 

It’s the perfect morning treat, mixed with milk, yogurt or even as a snack to nibble on. The taste of caramel harmonises so well with the pears – it’s not only nourishing and indulgent, but highly addictive too! 

Since real fruits are contained in this granola, it is moist and chewy after the usual 30 minutes of baking. The trick here is to let the baked muesli cool down before breaking it into pieces and then baking again for a few minutes. The second baking round makes the granola really nice crunchy. Plus, pear halves can be baked in batched too, stored in the fridge so they are ready to garnish.  

This caramelised baked pear coconut granola is truly indulgent, plus its vegan, dairy-free and gluten-free. 

Ingredients

2 organic pears 

300 g gluten free oats 

50 g pumpkin seeds 

50 g uncooked quinoa 

40 g mascobado sugar or brown sugar 

50 ml maple syrup 

5 tbsp coconut oil 

2 tbsp sesame seeds 

2 tbsp flaxseeds 

2 tsp cinnamon

1/4 tsp salt 

How To Make It

Granola 

1. Wash the pears, dab dry, cut in half, remove seeds and cut into cubes about 1 cm in size. 
2. In a pan, melt 2 tablespoons of coconut oil at medium heat. Add the sugar and simmer for a few minutes until it dissolves and begins to caramelize. Add the pears. Grill for 5 minutes until soft, stirring constantly. Remove the pan from the stove. 
3. Finely mix the pears, remaining coconut oil and maple syrup with a blender or hand mixer. 
4. Mix oats, pumpkin seeds, quinoa, sesame seeds, flaxseeds, cinnamon and salt in a large bowl. Add the caramelized pear puree to the dry ingredients and mix with a spatula until everything well combined. Spread the mixture evenly on the baking paper and press down a little. 
5. Bake in a preheated oven at 180°C for approx. 30 minutes until the edges are slightly golden. Remove the tray from the oven and allow to cool for 15 minutes. Break into coarser pieces and bake again at 160°C for 10-15 minutes - This makes it crispy. 
6. Allow the baked granola to cool completely on the baking tray. It becomes crispy once it’s cold. 
7. Store the caramelized pear granola in an airtight container in a cool, dark place and use within 2 weeks. 

Caramelised Baked Pear Halves 

1. Wash the pear, dab dry, cut in half, remove seeds. 
2. Drizzle with coconut oil, sugar and cinnamon, then place on to a backing tray with baking paper and bake at 180°C for 30 minutes.  
3. Allow to cool and refrigerate in an airtight container, use within 1 week.  

Expert Tips:

3 tbsp coconut yogurt

1 organic pear

Blueberries

1 tbsp nut butter of your choice