Perfect for a quick breakfast, 2 or 3 tablespoons is all you need to feel full. Serve with some natural Greek yogurt, or coconut yogurt if you need to be dairy free.
Dairy free, gluten free, wheat free, paleo, vegan
My son likes this as a snack too
INGREDIENTS (MAKES APPROX. 12 SERVINGS)
140g almonds
60g cashews
60g brazils
35g pumpkin seeds
35g sunflower seeds
40g coconut oil
40g raw honey or maple syrup
1tsp vanilla extract
1tsp sea salt
50g unsweetened dried fruit - goji, blueberries, cherries
METHOD
Preheat oven to 140C
●● Place the almonds, cashews, brazils, pumpkin seeds and sunflower seeds in a blender and pulse a few times to break into small chunks, or chop with a knife for a chunkier texture
●● Place the coconut oil, raw honey/maple syrup, sea salt and vanilla extract in a medium sized saucepan over medium-high heat and allow to melt
●● Stir to combine, then add the nut mixture and stir until the everything is fully coated
●● Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for
about 20—25 mins
●● Remove from the oven, add the dried fruit and sprinkle with sea salt, pressing the mixture
together firmly to form a tight, flat surface
●● Allow to cool for about 20—30 minutes or until fully hardened, and then break into chunks
●● Store in an airtight container for up to a week
●● A breakfast portion is 40g, serve with plain yogurt and berries