Yields20 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
2cupsraw mixed nuts of your choice (walnuts, pecans and hazelnuts all work well)
½cupunsweetened coconut flakes
2cupsflaked almonds
3tbspchia seeds (or a mix of flax, sesame and chia also work well)
1tbspground flax seeds
2tspground cinnamon
2tspvanilla extract (high quality)
1pinchsea salt
3tbspcoconut oil (high quality)
1tbsphigh quality maple syrup or honey
½cupraw sunflower or pumpkin seeds (or a mix of both)
20pitted dates finely chopped (you can also use 1/4 cup chopped dried fruit such as sultanas / cranberries/ apple rings or mango instead)
Instructions
1
Preheat oven to 160 degrees and lay a sheet of baking parchment on a baking tray.
2
Combine all the dry ingredients and dates (except the sunflower seeds) in a large mixing bowl. If you are using other dried fruits these can be added with the sunflower seeds after the first bake two avoid them burning.
3
Warm the coconut oil, maple syrup and vanilla extract in a small saucepan over a low heat then pour over the dry ingredients and mix well.
4
Spread the mixture evenly into a thin layer on your baking tray & bake for 20 minutes in the centre of the oven.
5
Remove from oven, add the sunflower seeds (and dried fruit if applicable), and stir.
6
Increase heat to 170C and return to oven for another 5-8 minutes, or until golden brown. Keep an eye on the oven as the granola browns quickly and can start to burn.
7
Once the granola is visibly browned remove it from the oven and let cool completely. Store in an airtight container for up to 3-4 weeks. It can also be frozen (up to 3 months….but i doubt it will last that long!).
Ingredients
Ingredients
2cupsraw mixed nuts of your choice (walnuts, pecans and hazelnuts all work well)
½cupunsweetened coconut flakes
2cupsflaked almonds
3tbspchia seeds (or a mix of flax, sesame and chia also work well)
1tbspground flax seeds
2tspground cinnamon
2tspvanilla extract (high quality)
1pinchsea salt
3tbspcoconut oil (high quality)
1tbsphigh quality maple syrup or honey
½cupraw sunflower or pumpkin seeds (or a mix of both)
20pitted dates finely chopped (you can also use 1/4 cup chopped dried fruit such as sultanas / cranberries/ apple rings or mango instead)
Directions
Instructions
1
Preheat oven to 160 degrees and lay a sheet of baking parchment on a baking tray.
2
Combine all the dry ingredients and dates (except the sunflower seeds) in a large mixing bowl. If you are using other dried fruits these can be added with the sunflower seeds after the first bake two avoid them burning.
3
Warm the coconut oil, maple syrup and vanilla extract in a small saucepan over a low heat then pour over the dry ingredients and mix well.
4
Spread the mixture evenly into a thin layer on your baking tray & bake for 20 minutes in the centre of the oven.
5
Remove from oven, add the sunflower seeds (and dried fruit if applicable), and stir.
6
Increase heat to 170C and return to oven for another 5-8 minutes, or until golden brown. Keep an eye on the oven as the granola browns quickly and can start to burn.
7
Once the granola is visibly browned remove it from the oven and let cool completely. Store in an airtight container for up to 3-4 weeks. It can also be frozen (up to 3 months….but i doubt it will last that long!).
Hi, I’m Suzanne, midlifer, Coach, Nutritional Therapist and emotional and binge eating specialist.
As a midlife and menopause coach I work with women ready to prioritise their needs, be proactive with their wellbeing and navigate towards the bright and vibrant future they deserve.
AuthorSuzanneCategoryBreakfastsDifficultyBeginner