I love nutty granolas and making sure you include a variety of nuts in your diet is so good for your health. They are a fantastic source of monounsaturated fatty acids and a present a wide range of other micronutrients that support everything from brain health to strengthening hair and nails.
You can choose to add any nuts or seeds you like to this and once it’s cooked off, the addition of dates, apricots or sultanas is also good to sweeten it and add texture.
Ingredients
- 300g Jumbo oats or museli base mix
- 100g Sunflower seeds
- 100g Flaked almonds
- 100g Hazelnuts, crushed
- 70g Pumpkin Seeds
- 2 Tbsp Clear honey, agave or maple
- 2 Tbsp Coconut oil
- 85ml Water
- 1 Tsp Vanilla extract
- 1 Tsp Ground cinnamon
- 1 Tsp Ground ginger
- ½ Tsp Nutmeg
- 75g Flaxseed
- 100g chopped dates, apricots or sultanas
Instructions
Preheat the oven to 160°C. Grind you flax seed in a pestle and mortar - that way they release their beneficial oils. Mix the oats, sunflower seeds, almonds, pumpkin seeds and hazelnuts together in a bowl.
Melt the coconut oil and add the honey, oil, water, vanilla and spices. Pour over your oat mixture and mix well. Spread out on a nonstick baking tray and bake in the oven for about 15 minutes, stirring throughout until evenly toasted. Cool and then mix in the dates and flaxseed. Store in an airtight container. Serve with plant-based milk or yoghurt and top with fresh berries or banana.
If you like oat-based breakfasts, then check out my coconut overnight oats, or my utterly yummy recipe for Snickers style porridge.
