A delicious recipe by Vicky Foord.
serves 12 I prep time 5 min I cooking time 30 min
Ingredients:
- 3 cups rolled oats
- 1 cup raw untoasted almonds
- ½ cup pumpkin seeds
- ½ cup walnuts, roughly chopped anti-inflammatory ingredient 1
- ½ cup of dried cranberries
- ½ cup shredded coconut
- 1 teaspoon cinnamon anti-inflammatory ingredient 2
- 1 tablespoon olive oil
- ½ cup maple syrup
- 1 teaspoon vanilla essence
Method:
- Preheat oven to 180 °C (160 °C fan-forced). Line two large baking trays with baking paper.
- Mix oats, almonds, pumpkin seeds and walnuts in a large bowl.
- In a medium bowl, whisk together oil, maple syrup, cinnamon and vanilla essence. Pour over dry ingredients and mix well to combine.
- Spread mixture evenly over baking trays and bake for 15 – 20 minutes, or until nicely toasted. Make sure to stir the granola every 10 minutes to prevent it from burning. Allow it to cool for 20 minutes. This will help it get crunchier.
- In a large bowl, mix granola with dried cranberries and shredded coconut. Store mixture in an airtight jar or container. Serve with yoghurt or milk.
Nutritional Information |
per serve |
Energy |
1242kJ (295cal) |
Total Fat |
14g |
Saturated Fat |
4g |
Carbohydrate |
43g |
Sugar |
18g |
Fibre |
6g |
Sodium |
94g |
Protein |
7g |