Make this delish granola at the start of the week and it will keep well in an airtight container. I eat mine with yoghurt and fruit for breakfast. It’s grain free and gluten free too!
2.5 cups nuts or seeds (roughly chopped if large) – I used a mixture of almonds (chopped), sesame seeds, pumpkin seeds, cashews (chopped) and pecans (chopped)
1/2 cup shredded coconut
2 tablespoons coconut oil
1 teaspoon cinnamon
2 teaspoons cacao
2 teaspoons honey
Heat coconut oil in a pan over medium heat. Add nuts and seeds and stir to coat in oil. Add shredded coconut, cinnamon, cacao and honey. Mix well and stir constantly over medium heat until the nuts are toasted and crunchy. Remove from the heat, allow to cool and store granola mix in an airtight container.
If you don’t like chocolate feel free to leave out the cacao.
If you’re after a sugar free version, you can replace the honey with stevia.
Once cool you may like to stir through some dried fruit such as white mulberries, goji berries, cranberries or sultanas.