Crunchy granola with nuts and maple syrup
Zero waste
700 g of granola (1 large jar) – 10 minutes of preparation
- 90 g coconut oil
- 160 ml maple syrup
- 4 tsp cinnamon
- 350 g oat flakes
- 80 g sunflower seeds
- 70 g pumpkin seeds
- 50 g flaked almonds
- 70 g walnuts
- 60 g coconut flakes
- 1 generous pinch of salt
Preheat the oven to 170°C.
Warm the coconut oil and maple syrup over a gentle heat and add the cinnamon.
Mix all the dry ingredients (except the coconut flakes) in a large bowl with the melted coconut oil, maple syrup and cinnamon. Bake on a baking tray for 30 minutes. Stir the granola from time to time for an even, golden colour. Add the coconut flakes for the last five minutes. It’s ready!
Pro tip: wait for the granola to cool before storing it in a container, or it will lose all its crunch! When cooled, the granola will keep in a sealed jar for up to three or four weeks. Delicious with almond milk, fresh fruit and a spoonful of cashew butter.
