Coconut and Nut Granola (~Grain-Free)
This was inspired by Sarah Wilson’s I Quit Sugar Coco-Nutty Granola. I didn’t have any coconut chips or mixed nuts so made a slightly adapted version using walnuts, pumpkin and sunflower seeds and thread coconut. It’s a lovely grain-free muesli option for those looking for something different. It also makes a lovely crunchy topping on smoothies and chia puddings or even as snack stirred through Greek yoghurt! You could also stew some winter fruit and top the fruit with this crunchy granola for a wholesome dessert option. Enjoy xx
Coconut and Nut Granola (~Grain-Free) – 1 serve = 1/3 – ½ cup
1 pack Pam’s coconut thread (only contains 100% coconut!)
1.5 cups raw walnuts (or use any raw nuts of your choice)
1 cup mixed pumpkin and sunflower seeds
2 Tbspns chia seeds
1 tsp cinnamon
4 Tbspn coconut oil
3 Tbspn rice malt syrup, honey or pure maple syrup
Pre-heat the oven to ~150°C. Line a large baking tray with baking paper.
Mix the dry ingredients together in a large bowl.
Gently melt together the coconut oil and rice malt syrup over a low heat.
Pour the liquid ingredients into the dry ingredients and mix thoroughly together.
Pour out onto the prepared tray and bake for ~20 minutes or until golden and cooked to your liking.
Leave to cool before transferring to a sealed container. *Serving suggestion for breakfast - enjoy with fresh fruit or fruit compote and Greek yoghurt and/or milk. I also have a glass of warm water (weird I know!).
Gluten-Free, Dairy-Free (if served with dairy-free milk and/or coconut yoghurt)