breakfast

CINNAMON, MAPLE & SEED GRANOLA.

June 11, 2021

High fibre, minimal effort. Our go-to granola recipe is as simple to make as it is delicious to eat. Store for up to one month as your on-hand breakfast option. Add to yoghurt, cereal or eat simply as is.

 

Serves: 4 cups
Prep: 10 min
Cook: 25 min

Ingredients. 

180g (2 cups) rolled oats 

1 cup buckwheat kernels

½ cup roughly chopped unsalted nuts (such as almonds, pecans, macadamias)

1/3 cup seeds (such as pepitas and sunflower seeds)

1 tbs chia seeds

1 tsp ground cinnamon

1-2 tbs pure maple syrup

2 tsp macadamia oil

1 tsp vanilla extract

½ cup unsweetened coconut flakes

½ cup dried craisins (optional)

 

Method.

1. Preheat oven to 150°C and line a large baking tray with baking paper.

 2. Combine oats, buckwheat, nuts, seeds and cinnamon in a large bowl. Add maple syrup, oil and vanilla and toss to combine. Spread mixture evenly on prepared tray.

3. Bake, stirring every 10 minutes, for 25 minutes or until light golden and crisp. Stir in coconut and bake for a further 5 minutes or until light golden. Stir in craisins (if using) and set aside to cool completely before storing in an airtight container for up to 1 month.


 

Recipe formulated for HUSTL. HEALTH.
Created by ®Chrissy Freer

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