HOMEMADE GRANOLA
SERVES 12 PORTIONS
2 cups (480 ml) gluten-free rolled oats
1⁄2 cup (120 ml) almonds
1⁄2 cup (120 ml) pecans or other nuts
1⁄2 cup (120 ml) hemp seeds or other seeds
1⁄2 cup (120 ml) extra virgin coconut oil, melted
1⁄4 cup (60 ml) maple syrup or another sweetener
1 tsp vanilla extract
1⁄2 tsp sea salt
NUTRITIONAL VALUES
Calories: 28kcal
Fat: 0.2g (0g S.Fat)
Carbs: 5.1g
Protein: 2g
Sugar: 3.7g
Sodium: 7mg
METHOD
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Combine the oats, almonds, pecans, and seeds in a large mixing bowl. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla extract, and salt. Combine the two mixtures and spread them out on the prepared baking sheet.
To achieve an even colour, bake for 20 to 25 minutes, stirring once.
Allow to cool completely. Store at room temperature in an airtight container for up to 1 month.
Combine the oats, almonds, pecans, and seeds in a large mixing bowl. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla extract, and salt. Combine the two mixtures and spread them out on the prepared baking sheet.
To achieve an even colour, bake for 20 to 25 minutes, stirring once.
Allow to cool completely. Store at room temperature in an airtight container for up to 1 month.
