Nutty Cinnamon Granola

Granola is an easy prep-ahead breakfast and the smell that wafts from the kitchen as it’s baking in the oven is sublime. This recipe incorporates a mix of nuts, including walnuts. Tastes great served with creamy coconut yoghurt and fresh berries.

| Serves 8 |

Ingredients

3 cups mixed nuts, roughly chopped (almonds, Brazil nuts, cashews, hazelnuts, walnuts)

2 cups coconut chips, unsweetened

1 cup mixed seeds (sunflower, pumpkin, sesame, hemp)

2 tsp ground cinnamon

1 tsp cardamom (optional)

¼ tsp ginger (optional)

1 tsp pure vanilla extract

6 tbsp coconut oil

2 tbsp pure maple syrup (optional)

To serve

2 tbsp full fat natural yoghurt or coconut yoghurt

½ cup fresh berries

Method

Preheat oven to 120°C and line a baking tray with baking paper.

Add the seeds, coconut chips, nuts, spices and vanilla powder to a large bowl and mix together. Set aside.

In a small saucepan, melt the coconut oil and maple syrup. Pour the warm liquid over the dry ingredients, stir well and then spread evenly on the prepared tray.

Bake for 20 minutes or until golden, turning halfway through the cooking time.

Allow to cool completely before transferring to a large glass jar or container. Store the granola in an airtight container for up to 2 weeks.

Serve 3/4 cup granola for breakfast topped with yoghurt and fresh berries.

Or add the granola to porridge, bircher muesli, pancakes and smoothie bowls.