Enjoy this satifsying, filling and nutritious Autumnal recipe. Naturally sweetened and bursting with comforting flavours with a crunchy texture.
Equipment
- Oven
- Large Mixing bowl
- Chopping board & knife
- Small bowl
- Hand whisk
- Spatula
- Greaseproof paper
- Baking tray
- Wooden Spoon
- Storing Jar with Lid
Ingredients
- 6 Cups Oats
- A Pinch of Salt
- 1/2 Cup Rice Oil
Method
- Preheat oven to 130 degrees c.
- Roughly chop the hazelnuts on a board then drop them into a large mixing bowl with the oats.
- Add coconut chips, alfalfa seeds, cinnamon & salt into the bowl.
- In a small bowl whisk the rice oil, agave syrup, yacon syrup together until fully combined. Once combined, pour into the large mixing bowl.
- Using your hands, kneed and mix these ingredients until they're stuck together.
- Using a spatula, empty the mixture onto a baking tray lined with greaseproof paper.
- Spread and pat down equally with the back of a wooden spoon.
- Bake for 20 minutes, keep an eye on it. You want it to be crisp and lightly browned.
- Once cooked, pour baked granola into a storing jar, add the inca berries and shake with lid on.
- Store for up to 2 weeks. Serve with favourite fruits and dairy-free yoghurt!
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