Brunches

Cinnamon Granola

Flakes of crispy coconut, combined with roughly chopped creamy cashews, firm flaked almonds, and mixed with crunchy sunflower seeds, laced with warm spicey cinnamon and roasted until golden brown.

Makes

12 sprinkles

Prep

Cook

2 hrs

80g almonds, roughly chopped
80g cashew nuts, roughly chopped
80g unsweetened coconut flakes
80g sunflower seeds
1 tsp ground cinnamon
1/4 tsp sea salt
2 tbsp coconut oil, melted
1/2 tbsp vanilla extract

Pre-heat oven to 250°F (120°C) and prepare a baking sheet with parchment paper.

Chop up the almonds and cashew nuts and transfer into a large bowl. Add the coconut flakes, sunflower seeds, salt, cinnamon and mix well.

Melt the coconut oil, add the vanilla extract into the oil and mix well until combined.

Pour into the dry ingredients and combine until the nuts and seeds are coated.

Empty the wet granola onto the prepared baking sheet and spread into a thin layer.

Place into the oven and bake for around 2 hours. Give the granola a mix every 20 minutes or so.

In the last 30 minutes, keep a close eye on the granola to prevent burning, finish baking as granola turns golden brown.

Cool to room temperature and transfer into airtight containers, the granola can be kept for a couple of weeks.

Calories

173

Fats

14g

Carbs

10g

Protein

* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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