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Recipe: Breakfast Granola

Serves 8-10

120g porridge oats 120g almonds 120g cashews 50g pumpkin seeds 50g sunflower seeds 50g unsweetened coconut flakes / desiccated coconut

40g coconut oil 40g maple syrup 1 tsp vanilla extract


Method: 1. Preheat the oven to 140C. 2. Into a large oven proof dish add the porridge oats, almonds, cashews, pumpkin and sunflower seeds and coconut flakes/ desiccated coconut. 3. Melt the coconut oil on a low heat and add in the maple syrup and vanilla extract. 4. Combine the wet ingredients, with the dry ingredients ensuring the nuts, seeds and oats are coated in the oil /syrup mixture. 5. Bake in the oven for 20-25 minutes until golden brown. 6. Allow to cool and store in an airtight container for up to 1 month. 7. To serve, add to a bowl with 2 tbsp coconut yoghurt and a handful of berries or 1 tbsp of stewed apple.



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