Like all of my recipes, this is quick and simple to make and tastes incredible. This granola is packed full of protein, minerals and B vitamins. Use it to top your yogurt, smoothie bowls, even use it on top of crumbles!
3 cups organic oats
1/2 cup almonds
1/2 cup cashews
1/4 cup brazil nuts
1/4 cup seeds, I used sunflower, pumpkin and hemp and linseed
1/2 cup dried cranberries 1/2 tsp cinnamon
1/2 tsp salt
1/2 cup maple syrup
1/2 cup coconut / extra virgin olive oil, melted
Preheat your oven to 180c. Line a large, shallow baking dish or sheet pan with parchment paper so the maple syrup doesn’t stick to the pan.
In a large bowl, mix together the oats, nuts, seeds, cranberries, salt and cinnamon. Then add the maple syrup and the oil and stir to completely combine.
Pour onto the lined baking sheet and, in a thin layer and press down with the back of a spoon. Bake for 10 mins, then give it a mix / stir and flatten with the spoon again (this makes it chunky!) Bake for another 10-15 mins. The granola should be lightly golden on top, when it is, remove from the oven.
Allow to cool for 1 hour and the break up by running the spoon through the mixture.
Stored in an airtight, glass jar this granola should last you a good month.
I really hope you enjoyed this recipe, if you made it please tag me on Instagram @hannahsbitchinkitchen with your pictures!
Looking for more breakfast ideas? Try my Fluffy Blueberry Pancakes recipe here!