honey & seed granola
There is nothing quite like the smell of cinnamon and honey in the air, especially on a Sunday afternoon. This is a great make ahead breaky or snack for you and your teens to give you the energy you need to do the things you love. This granola is packed with fibre, carbohydrates, protein, fat, and deliciousness. The recipe is also super versatile - I often make it with nuts and change up the dried fruit to give it a slightly different flavour too!
I hope you and your family love this recipe as much as mine does!
recipe (makes 6 cups)
ingredients
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup buckinis (they look like this)
1 cup coconut flakes
1 cup rolled oats
3/4 cup melted coconut oil (measure when melted)
¼ cup honey
1/2 tsp salt
2 tbsp cinnamon
1 cup mulberries (you can use sultanas or chopped dried figs here too)
method
1. Line two baking trays with baking paper and preheat your oven to 180C with the fan on.
2. In a large bowl, mix together the pumpkin seeds, sunflower seeds, buckinis, coconut flakes and oats. Pour the seed mixture onto one of the baking trays and bake for 20 minutes or until they start to go golden.
3. In a small bowl mix together the coconut oil, honey, sea salt and cinnamon.
4. Remove the seed mixture from the oven and pour it back into the large bowl. Add the wet ingredients and mix until well combined.
5. Evenly distribute the mixture onto the two lined baking trays. Use the back of a tablespoon to pat the mixture down into a single layer. Pop both the trays into the oven and bake for 20 minutes, rotating the tray halfway through.
6. Remove from the oven and while it is still warm add the mulberries.
7. Allow to cool for at least an hour.
8. Break up the granola into chunks and store in an airtight container for up to two weeks.
tip
I love mine with some Greek yoghurt and berries, but you could also have it with milk OR you can do what my brother does and eat it straight from the container hehe
