Serves
10
Prep
10
mins
Cooking
25
mins
Coconut Granola
Directions
Step 1
Preheat oven to 180oC. Line a large baking tray with baking paper.
Step 2
Place the oats, pumpkin seeds, sunflower seeds, hazelnuts and almonds in a large bowl. Add the maple syrup and salt and stir to coat well. Transfer mixture to the prepared tray and spread out evenly. Cook in the oven for 20-25 minutes, stirring every 10 minutes, until golden. Be careful not to burn. Allow to cool completely.
Step 3
Combine sultanas, dried blueberries, cranberries, coconut, quinoa flakes and cinnamon in a large bowl. Add the toasted nut mixture and stir to combine. Transfer the granola to an airtight container.
Step 4
Serve with milk or natural yoghurt and fresh berries.
Ingredients
- 180g (2 cups) whole oats
- 90g (3/4 cup) pumpkin seeds
- 80g (1/2 cup) sunflower seeds
- 100g (1 cup) hazelnut kernels
- 120g (3/4 cup) whole almonds
- 165 ml (2/3 cup ) pure maple syrup
- 1/2 tsp McKenzie's Himalayan Fine Pink Salt
- 160g (1 cup) sultanas
- 125g blueberries
- 1 cup McKenzie's Shaved Coconut (Dried)
- 1 cup McKenzie's Shredded Coconut
- 70g (3/4 cup) quinoa flakes
- 1 tsp McKenzie's Ground Cinnamon
- To serve, milk or yoghurt and fresh fruit
- 125g dried cranberries
