Crunchy Maple Nut Granola (Free Recipe)
Kayla LaManna
Sweets, Breakfast
Once you make your own granola, you'll never go back. Packed with wholesome oats, toasted nuts, seeds and warm cinnamon, it's naturally high in fibre and perfect over yoghurt, smoothie bowls or enjoyed with milk. Keep a batch in your pantry for an easy, nourishing breakfast or snack.
Ingredients
2 cups rolled oats
¾ cup pumpkin seeds
¾ cup sunflower kernels
⅓ cup chia seeds
⅓ cup flaxseeds
1 cup macadamia nuts, roughly chopped
1 cup pecans, roughly chopped
1 cup almonds, roughly chopped
1 cup cashews, roughly chopped
½ cup extra virgin olive oil
⅓ cup maple syrup
½ tablespoon ground cinnamon
2 teaspoons vanilla extract
½ teaspoon sea salt
½ cup coconut flakes (add in after 20 minutes)
Directions
Preheat your oven to 150 degrees Celsius and line a large baking tray (or two trays) with baking paper.
Place your oats, pumpkin seeds, sunflower kernels, chia seeds, flaxseeds, macadamias, pecans, almonds, cashews, cinnamon and sea salt onto the tray and give it a good mix.
Pour over your olive oil, maple syrup and vanilla and mix well.
Spread the granola into an even layer and bake for 20 minutes, stirring halfway through to ensure even toasting.
Remove from the oven and stir through the coconut flakes.
Return to the oven for a further 20 minutes, stirring once halfway through, until golden and fragrant.
Allow the granola to cool completely on the tray. It will continue to crisp up as it cools.
Transfer to an airtight container. Enjoy!
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