Mulberry & Coconut Granola
Method
Preheat the oven to 180C / 160 fan.
If using whole nuts, roughly chop or pulse in a food processor until chunky. Add to a mixing bowl with the oats, seeds, melted coconut oil, maple and vanilla / cinnamon. Stir to combine. Option to add a pinch of salt too.
Place on a baking tray lined with parchment paper and bake for 20 minutes, stirring once, then add the coconut flakes and cook for 5 more minutes until golden. Allow to cool and toss through the dried mulberries. Serve in a bowl with coconut yog.
INGREDIENTS
200g jumbo oats
100g mixed seeds (We used 50g pumpkin and 50g sunflower)
100g nuts of choice (We used 50g walnuts and 50g flaked almonds)
2 tbsp coconut oil, melted
3 – 4 tbsp maple syrup, to taste
1 tsp vanilla (or 2 tsp ground cinnamon, or both)
100g dried mulberries
30g unsweetened coconut flakes
Optional: pinch of salt
