Yields25 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins


This granola, sprinkled on top of plain yoghurt with berries makes the very best snack in the world!
 100 g brazil Nuts
 100 g pecans
 100 g porridge oats
 100 g almond flakes
 100 g sunflower seeds
 100 g pumpkin seeds
 70 g coconut flakes
 100 g hard dates
 100 ml water
 2 tsp cinnamon
 1 tsp vanilla essence
 4 tbsp extra virgin olive oil
 3 tbsp maple syrup

1

Preheat the oven to 180°c

2

Roughly chop the brazil nuts and pecans into 1/2cm chunks.

3

In a large bowl mix together the oats, nuts, seeds and coconut flakes.

4

Chop the dates into quarters and put them in a small pan with around 100mls of water. Gently simmer for 2-5 mins or until they soften. Take them off the heat and add the oil, maple syrup, cinnamon and vanilla.

5

Pour the syrup mixture into the dry ingredients making sure it's evenly covered. If it’s too dry carefully add some more oil.

6

Spread the mixture over two large baking trays and bake for 7mins, then remove from the oven and using a spatula turn it over so the top bits don't burn. Put it back in the oven and cook for another 7 minutes and do the same again. Do this a third time cooking for 6 minutes. It should could for 20 minutes in total.

7

It should look crunchy and golden when you take it out the oven for the last time. Set aside to cool and good luck not snacking on it!

8

Store in an airtight jar in the fridge for up to 2 months.

DF and LF, GF - replace oats with gluten free oats (if approved by your healthcare professional)




Ingredients

This granola, sprinkled on top of plain yoghurt with berries makes the very best snack in the world!
 100 g brazil Nuts
 100 g pecans
 100 g porridge oats
 100 g almond flakes
 100 g sunflower seeds
 100 g pumpkin seeds
 70 g coconut flakes
 100 g hard dates
 100 ml water
 2 tsp cinnamon
 1 tsp vanilla essence
 4 tbsp extra virgin olive oil
 3 tbsp maple syrup

Directions

1

Preheat the oven to 180°c

2

Roughly chop the brazil nuts and pecans into 1/2cm chunks.

3

In a large bowl mix together the oats, nuts, seeds and coconut flakes.

4

Chop the dates into quarters and put them in a small pan with around 100mls of water. Gently simmer for 2-5 mins or until they soften. Take them off the heat and add the oil, maple syrup, cinnamon and vanilla.

5

Pour the syrup mixture into the dry ingredients making sure it's evenly covered. If it’s too dry carefully add some more oil.

6

Spread the mixture over two large baking trays and bake for 7mins, then remove from the oven and using a spatula turn it over so the top bits don't burn. Put it back in the oven and cook for another 7 minutes and do the same again. Do this a third time cooking for 6 minutes. It should could for 20 minutes in total.

7

It should look crunchy and golden when you take it out the oven for the last time. Set aside to cool and good luck not snacking on it!

8

Store in an airtight jar in the fridge for up to 2 months.

DF and LF, GF - replace oats with gluten free oats (if approved by your healthcare professional)
The Very Best Granola

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