Hazelnut & Cinnamon Breakfast Granola Recipe

Hazelnut & Cinnamon Breakfast Granola Recipe
Recipe by
Vegan, Dairy Free
Store in cool, dry area for up to 2 weeks.

Enjoy this satifsying, filling and nutritious Autumnal recipe. Naturally sweetened and bursting with comforting flavours with a crunchy texture. 

  • Oven
  • Large Mixing bowl
  • Chopping board & knife
  • Small bowl
  • Hand whisk
  • Spatula
  • Greaseproof paper
  • Baking tray
  • Wooden Spoon
  • Storing Jar with Lid


  1. Preheat oven to 130 degrees c.
  2. Roughly chop the hazelnuts on a board then drop them into a large mixing bowl with the oats.
  3. Add coconut chips, alfalfa seeds, cinnamon & salt into the bowl.
  4. In a small bowl whisk the rice oil, agave syrup, yacon syrup together until fully combined. Once combined, pour into the large mixing bowl.
  5. Using your hands, kneed and mix these ingredients until they're stuck together.
  6. Using a spatula, empty the mixture onto a baking tray lined with greaseproof paper.
  7. Spread and pat down equally with the back of a wooden spoon.
  8. Bake for 20 minutes, keep an eye on it. You want it to be crisp and lightly browned.
  9. Once cooked, pour baked granola into a storing jar, add the inca berries and shake with lid on.
  10. Store for up to 2 weeks. Serve with favourite fruits and dairy-free yoghurt!
19 October 2017 - 4:13pm