A wholesome, crunchy and deliciously nutty coconut granola. For a healthy and quick breakfast this granola is the one. It tastes so good especially with peaches, bananas and raspberries and its also packed full of almonds, coconut and pumpkin seeds (hello good skin).
Batch make this over a free weekend, store in a kilner jar and eat whenever you like.
I love a good granola and was inspired to make some with coconut which I think goes really well with all types of fruits. Pick whatever fruits work for you. Sometimes shop bought granola just doesn’t hit the spot so here we have it…
Serves 2
Prep 10 mins
Cook 40 mins
Total 50 mins
Ingredients
150g jumbo rolled oats
30g pumkin seeds
30g flaked almonds
30g toasted coconut flakes
1tbsp coconut oil
50ml maple syrup
1 tbsp honey
2 tbsp apple juice
Method
- First preheat the oven to 150C/ gas mark 2 / 300F. Mix together oats, pumpkin seeds, almonds and coconut flakes.
- In a small pan gently heat coconut oil, maple syrup, honey and apple juice together, bring to the boil. Pour the mixture over the dry oats and seeds. Mix well.
- Line two large baking trays with greaseproof paper and spread the mixture across them in an even layer. Bake for 30 minutes or until golden brown making sure to stir and shake up the granola every 10 minutes.
- Layer the granola in glasses with coconut yogurt, raspberries, sliced bananas and peaches. It’s ready to serve up!
