Cranberry, almond and hazelnut granola
Servings: 8 servings
Ingredients
- 60 g coconut oil
- 75 g maple syrup
- 1/2 teaspoon cinnamon
- 200 g gluten free rolled oats
- 100 g almonds (roughly chopped)
- 100 g hazelnuts (roughly chopped)
- 1/2 teaspoon salt
- 100 g dried cranberries
Instructions
- Pre heat the oven to 180°C and line a large baking tray with baking paper.
- To a large saucepan add coconut oil, maple syrup and cinnamon and melt on a medium heat until combined.
- Stir in oats, chopped almonds, chopped hazelnuts and salt. Mix well until everything is coated. Spread the mixture out on the lined baking tray and bake for 20-25 minutes, ensuring to stir every 5 minutes so the mixture doesn’t burn.
- Remove from the oven and stir in the dried cranberries. Leave to cool and serve with dairy free milk or yoghurt. Store in a jar for up to 2 weeks.