Most supermarket granolas are packed with sugar, preservatives and trans fats. This is the perfect alternative and I think it tastes even better! It is so wholesome and nutritious. I know you’ll love it!

This recipe is packed with nutrients - the seeds are full of magnesium, iron, calcium, fibre, zincand omega 3‘s in flax and chia seeds. The berries are high in antioxidants and the ingredients are balanced really well with the medium chain fatty acids of the coconut oil. Don’t forget the cinnamon, as this should help stave off sugar cravings setting you up nicely for the day! You can use raw honey if you don't have an maple syrup.

This is enough to make one big jar which is a week’s worth for me and my family...

INGREDIENTS:

3 cups of rolled oats (gluten free optional)
1 cup of chopped pecans/walnuts/hazelnuts (just bash them up with a rolling pin)
1/2 cup chopped almonds
1/2 cup chia seeds
1/2 cup flax or hemp seeds
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup of dried fruit - I like 1/2 cup dried blueberries or cherries and 1/2 cup goji berries
3 tbspn coconut oil (melted)
3 teaspoons cinnamon
4 tbspn maple syrup

METHOD:

Preheat the oven to 180C. Brush the baking tray with the coconut oil and place in the oven to melt it for 5 mins.
Add the nuts, seeds and the oats into a large mixing bowl and mix well. Next add the maple syrup and cinnamon to the mixture and stir until it is well combined.
Place the mixture into the baking tray & mix well to ensure the coconut oil coats all of the oats, nuts and seeds then put back into the over for about 25 minutes. Stir the granola every so often to make sure it bakes evenly. Once it is golden brown, remove from the oven to cool down, at which point you can add in the dried berries.
If you haven’t eaten it all immediately, transfer the granola to a glass jar or airtight container to keep fresh for up to 3 weeks.
I serve this with almond milk or natural yoghurt - either Greek or Coconut, and if I have any, top with fresh fruit compote or berries.

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