RECIPE - BREAKFAST
This is great to make a big batch of, and then you have a quick, simple and tasty breakfast for weekday mornings or if you are in a rush. Keep in a Kilner-type jar and it will stay fresh like shop bought cereals. Where possible, try and get blanched nuts to avoid the papery texture from the skin. For the nuts, currently 10 almonds is constituted a Low FODMAP portion, so please be aware of this. Dried bananas also work very well in this granola.
- Oats (Certified gluten free) - 450g
- Pumpkin Seeds - 100g
- Shredded Coconut - 50g
- Dried Fruit (We used Blueberries & Cranberries) - 75g
- Rapeseed Oil - 2 tbsp
- Maple Syrup - 8 tbsp
- Vanilla Extract - 2 tsp
- Nuts (Unsalted)(Pecans, Walnuts, Almonds, Hazlenuts is what we used) - 200g
Preheat the oven to 180°C.
Throw all the ingredients onto a baking tray and mix together. If you want to break all the nuts up you can, but I like to leave some whole to give it different textures.
Place this in the oven for 15 minutes. Keep your eye on it so it doesn't burn and make sure to mix it up every 5 minutes.
Remove from the oven and leave to cool.
Serve this with some milk or some yoghurt, and some fruit.