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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
- 130g Jumbo Oats (1 3/4 cups),40g Porridge Oats (1/2 cup),25g Oat Flour (1/4 cup),50ml Maple Syrup (1/4 cup),30g Ground Almonds (1/4 cup),50g Cashew Butter (1/4 cup),2 Tbsp Coconut Sugar,1 Tsp Vanilla Powder,15g Freeze Dried Raspberries (1/8 cup),50g Desiccated Coconut (1/4 cup),Generous Pinch of Salt
Preheat the oven to 180 degrees Celsius and line a baking tray.
Add the oats, oat flour, maple syrup, ground almonds, coconut sugar, cashew butter, vanilla powder and salt to a bowl. Mix this well to ensure that everything is well dispersed.
Pour this onto the baking tray and sprinkle over the desiccated coconut.
Place this into the oven for 10 minutes and then stir this through. Place this back into the oven for a further 10 minutes until it is golden and has a crunch.
Once the granola has cooled, stir through the freeze dried raspberries and then enjoy! We love ours with a big bowl of almond yoghurt and some chia jam or sprinkled over a hot bowl of porridge – yum!