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Maple Cinnamon Toasted Granola
The house Maple Cinnamon Toasted Granola — oats, nuts, seeds and coconut baked with maple and vanilla, finished with cranberries.
Breakfast
Ingredients
- 500g rolled oats
- 150g slivered almonds
- 150g hazelnuts (or mix with pecans/cashews)
- 80g pepitas
- 80g sunflower seeds
- 80g coconut long thread
- 125g coconut oil, melted
- 120g maple syrup
- 5g cinnamon
- 10g vanilla
- 80g dried cranberries
- 100g sesame seeds (white)
Method
- 1Melt the coconut oil and combine with the maple syrup and vanilla.
- 2In a separate bowl, mix all the dry ingredients (except the cranberries).
- 3Gently incorporate the wet ingredients into the dry mixture.
- 4Spread the combined mixture in a large baking tray (or two) to a depth of no more than 3cm.
- 5Bake at 175°C for one hour, stirring a few times and increasing the frequency towards the end for even cooking.
- 6After baking, add the cranberries.
- 7Allow the granola to cool completely before transferring it to an airtight container.
Ingredients marked with an asterisk (*) can be found in the Wholefoods section at Trader & Co.