I am loving my granola at the moment, it is such a lovely treat to have stored in the pantry! Toni-lee (my right hand woman at my office) has been bringing her granola to work as a snack and it has been delicious to have a nibble on… I have been snacking on hers, so I decided that I should restock my supply at home so I made this really yummy but simple maple and cinnamon flavoured granola.
Granola makes a delicious and filling breakfast with fruit, coconut yogurt or almond milk.
This recipe makes a huge jar full and it will keep for months in an air tight container… if it lasts that long!
- 1 ½ cups raw almonds nuts
- ½ cup pecan nuts
- ½ cup cashew nuts
- ½ cup sunflower seeds
- 2 cups shredded coconut
- ⅓ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon of salt
- Pre-heat the oven to 130 degrees celsius and line a baking tray with baking paper.
- Place the almonds, pecans and cashew nuts in a food processor and blitz for only a few seconds. You want the mixture to be crunched down a little but ideally there will still be a few whole nuts.
- Place the sunflower seeds and coconut into the food processor and blitz for only a few seconds until the mixture is combined but still chunky. Place the dry mixture in a bowl and set aside.
- To prepared the wet mixture, in a small bowl whisk together the melted coconut oil, maple syrup, vanilla extract, cinnamon and salt. Once the wet mixture is combine, pour into the dry mixture and coat the nuts evenly.
- Spread the coated granola evenly in a single layer on a baking tray. You want the nuts to be laid out closely so that clumps will form.
- Place in the oven for 50 minutes, shake the tray once at around 25 minutes and then let bake for a minimum of a further 25 minutes. Let the granola stand to cool for a couple of hours once baked and then store in an airtight container or jar.