Ingredients
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4 cups rolled oats
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1 cup hazelnut kernels, halved
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1/2 cup pumpkin seeds
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1/4 cup chia seeds
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2/3 cup coconut flakes
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2 tsp ground cinnamon
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1/2 tsp sea salt
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1/3 cup Queen Pure Maple Syrup
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2 tsp Queen Organic Vanilla Extract
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1/2 cup coconut oil, melted
Method
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1
Preheat oven to 180°C and line a large baking sheet with baking paper.
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2
In a mixing bowl, combine oats, hazelnuts, pumpkin seeds, chia seeds, cinnamon and salt and toss well.
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3
In a separate measuring jug combine melted coconut oil, maple syrup and vanilla extract and whisk with a fork until combined then pour the liquid mixture into the oat mixture and stir until evenly coated.
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4
Spread the mixture onto the lined baking sheet and bake for 10 minutes, then toss the mixture well and bake for a further 10 minutes. Add the coconut flakes and toss again, baking for a further 5 minutes until the edges of the coconut flakes are golden.
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5
Remove from oven and set aside until the granola has cooled completely. Once cool, store in jars or air tight containers in your cupboard for up to a month.
The hazelnuts and pumpkin seeds can be substituted for any nuts or seeds you prefer. While this granola recipe is fruit free, once cooled feel free stir in a cup of your favourite dried fruit or chocolate chips for extra sweetness. You can substitute the coconut oil with a light extra virgin olive oil.
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