Vanilla And Cinnamon Granola
There are some mornings when you want to pay homage to your past life and eat a bowl of cereal. Whilst nuts can be problematic for some, for others they can be a good way of increasing good quality fats in your diet.
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Ingredients
1 cup macadamia nuts
½ cup almonds
½ cup pecans
½ cup flaked coconut
4 TBSP pepita seeds
4 TBSP sunflower seeds
1 tsp vanilla powder
2 tsp cinnamon, ground
2 TBSP coconut oil
Stevia or 1-2 TBSP honey (Stevia is not compliant with SCD, mSCD and IBD-AID)
1 cup (149 grams) macadamia nuts
½ cup (71 grams) almonds
½ cup (50 grams) pecans
½ cup (30 grams) flaked coconut
4 TBSP (60 ml) pumpkin seeds
4 TBSP (60 ml) sunflower seeds
1 tsp (5 ml) vanilla powder
2 tsp (10 ml) cinnamon
2 TBSP (30ml) coconut oil
Stevia or 1-2 TBSP (15-30 ml) honey
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Instructions
- Pre-heat the oven to 350 °F (180 °C)
- Line a large deep baking sheet with parchment paper.
- Place the nuts into a food processor and blend until chopped to a consistency you are happy with.
- Place the nuts in a large bowl. Stir in the coconut, pumpkin seeds, sunflower seeds and spices.
- Melt the coconut oil and honey (if using). If not using honey, please add stevia to taste. Pour over the dry mixture and stir until completely combined.
- Pour into the baking sheet.
- Cook for 10 minutes, then remove from the oven and stir thoroughly. Return to the oven. Repeat this process until the granola is golden.
- Remove from the oven, and cool then store in an airtight container in the fridge.
- Serve with almond milk and a sprinkling of berries.
Nutritional Info
Storage
Notes
Keep an eye on the granola as it can burn very quickly.
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