COCONUT CRANBERRY GRANOLA

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This last minute granola recipe turned out to be one of my favourite recipes yet. Quick and easy with guaranteed natural goodness. I have always loved granola but in the back of my mind I knew I was consuming all the added sugars and preservatives. This was definitely the motivation behind this recipe and I was so impressed with it that I thought I would share it with all of you!

Most of the ingredients used in this recipe are staples in my kitchen, which made the process super simple! I did a quick food haul at Atlas Trading Company in Cape Town to stock up on all the ingredients I was short on and I highly recommend giving them a visit when looking for nuts, seeds, dried fruits, grains or spices if you are in Cape Town. Their prices are brilliant.

Feel free to play around with different combinations of seeds, sweeteners or dried fruits, it is all about what is accessible to you and what you will enjoy most!

This recipe is:

  • Healthy
  • Delicious
  • Plant-based
  • Vegan
  • Simple
  • Naturally sweetened
  • Light
  • Crunchy
Overview:

Serves: 8

Prep time: 2 minutes

Bake time: 5-10 minutes

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Ingredients:

3½ cups rolled oats

1 cup coconut chips

½ cup cranberries

4 Tbsp coconut oil

3 Tbsp maple syrup or honey

2 Tbsp cinnamon

1 Tbsp vanilla essence

Mixed seeds*:

2 Tbsp pumpkin seeds

½ cup flax seeds

2 Tbsp sesame seeds

4 Tbsp chia seeds

*A pre-made seed mix will do perfectly and will be a cost effective option!

Method:

Preheat the oven to 180°c.

Spread the granola out evenly on a baking tray and leave in the oven for 5-10 minutes or until golden brown. You may want to add the coconut chips towards the end of the process to prevent them from burning.

Tip: Mix the granola around every few minutes!

To serve:

This granola can simply be eaten with some nut mylk (almond mylk is my favourite) or coconut yoghurt, topped with fresh fruit. It could also be used as a topping for smoothie bowls!

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