Grain free granola

INGREDIENTS

• 3 cups mixed nuts, roughly chopped (I used almonds, Brazil nuts, cashews, hazelnuts & walnuts)

• 2 cups coconut flakes/chips unsweetened

• 1 cup mixed seeds (I used sunflower and pumpkin)

• 2 tsp ground cinnamon (I used Steenbergs)

• 1tsp vanilla essence

• 6 tbsp coconut oil

• 2 tbsp coconut blossom syrup or pure maple syrup (optional, omit for a lower sugar granola

To serve

• 2 tbsp full fat natural yogurt or coconut yogurt I used CO YO coconut yogurt

• ½ cup fresh berries

INSTRUCTIONS

• Preheat the oven to 120°C and line a baking tray with parchment paper.

• Combine the seeds, coconut chips, nuts, cinnamon and vanilla essence in a large bowl and set aside.

• Melt the coconut oil and maple syrup is using together in a small saucepan, then add to the dry ingredients, stir to coat well and then spread evenly on the prepared tray.

• Bake for 20 minutes until golden, turning halfway through the cooking time.

• Allow to cool completely before transferring to a large glass jar or container. Store the granola in an airtight container for up to 2 weeks.

• Serve 3/4 cup granola for breakfast topped with yogurt and fresh berries.