If you’re looking to ditch those store-bought cereals in favour of something wholesome and home-made, give this oat and almond granola a go.
It’s crispy, oaty and nutty. Plus, it has a lovely sweet scent thanks to the cinnamon and coconut.
My favourite way to enjoy this granola is on top of some Greek yoghurt and with a generous dollop of my raspberry chia jam.
It’s perfect for breakfast or dessert.
1 ½ cups of rolled oats
1 cup of coconut flakes
½ cup of raw almonds, roughly chopped
½ cup of flaked almonds
2 tablespoons of sunflower seeds
1 tablespoon chia seeds
1 teaspoon of ground cinnamon
¼ cup of coconut oil, melted
1 tablespoon of rice malt syrup (plus 1 extra teaspoon to drizzle before baking)
Pre-heat oven to 180 degrees Celsius.
Combine all dry ingredients in a mixing bowl and mix well with a spoon.
Pour melted coconut oil over dry granola mixture, then drizzle 1 tablespoon of rice malt syrup across mixture. Mix with a spoon to ensure granola is well coated with the coconut oil and syrup.
Grease a baking tray lightly with some coconut oil. Transfer granola mixture to the baking tray and spread it out evenly. Drizzle 1 teaspoon of rice malt syrup over top of mixture. This will allow little clusters to form while baking which makes the granola nice and chunky.
Put the granola into the oven and bake for 10 minutes. Give the mixture a toss and return to the oven for a further 10 minutes. Keep an eye on it at this stage as you don’t want the granola to over cook. You want it to be golden but not too dark in colour. (Tip: once you see the coconut flakes starting to brown at the edges, the granola will be ready).
Remove from the oven and allow the granola to cool before eating or transferring to an airtight container.