There are very few smells better than that of a fresh batch of granola baking away in the oven. So if you ever want your house to smell all toasty and cinnamon-ey, then you NEED to try this recipe. You’ll not only end up with a kitchen that smells better than Christmas but as a bonus you’ll also have yourself a fresh batch of sweet and crunchy Maple Cinnamon Granola. Granola makes the perfect quick weekday breakfast, snack on the run or 3pm pick-me-up. By investing half an hour of your Sunday you will have enough nutty clusters to get you through the week. With less than ten ingredients and packed full of wholegrain oats, nuts and seeds, this granola is better than any sugar-laden cereals you’ll find on the supermarket shelves. It not only tastes amazing but also provides you with endless amounts of nourishment and energy!
2 cups rolled oats
1 cup raw almonds
1 cup hazelnuts
½ cup sunflower seeds
½ cup coconut chips
½ cup maple syrup*
3 tbsp coconut oil*
1 tbsp cinnamon
Pinch of himalayan salt
Preheat oven to 160°C.
Add the hazelnuts and almonds in a food processor and pulse for about 30 seconds so that they are partially crushed.
Add all of the dry ingredients to large mixing bowl and mix thoroughly.
In a small saucepan, add the maple syrup and coconut oil and warm over a medium heat for about two minutes until combined.
Pour this mixture into the bowl with the dry ingredients and mix well until everything is coated in the maple-coconut oil mixture.
Place onto a lined baking tray and spread the mixture into a thin and even layer.
Bake for 20-25 minutes or until crispy and golden brown then remove from the oven to let cool.
To get a more chunky granola, don’t stir it until near the end of baking and this will result in the formation of big clusters of nutty deliciousness.
Store in an airtight container at room temperature for up to two weeks.
*Available to purchase in-store only.