I love this recipe and am so glad I’ve found something else which is refined sugar free to eat for breakfast as recently I’ve basically been alternating between Deliciously Ella‘s baked porridge and the Raspberry and vanilla overnight oats from my blog. It’s a bonus that it’s also gluten and dairy-free.
This granola is so simple and quick to make and you can store it for weeks in an airtight container. You can eat it straight out the jar as a snack, with milk and/or yogurt for breakfast and you could always add in some fresh fruit, cherries would go great. I like oat milk and Alpro plain soya yogurt with almond or The Coconut Collaborative plain coconut milk yogurt.
200g rolled oats (I use gluten-free)
30g milled flaxseed (I use Linwoods Organic)
4 tbsp coconut oil, melted (I use KTC)
2 tbsp raw runny honey (I use RAW) or date/rice malt syrup
2 tbsp maple syrup
4 tbsp cacao powder (I use Lucy Bee as it’s Fair Trade and Organic)
1 large handful of almonds cut in 2 or 3 pieces
Pre-heat the oven to 160 degrees C.
In a small saucepan melt the coconut oil and add in the maple syrup and honey.
Measure out the oats, ground flax and cacao in a mixing bowl.
Pour over the liquid and mix until all coated.
Lay the coated oat mix on to a non stick baking tray or large swiss roll tin.
Bake for 10 minutes, turn and then bake for another 10 minutes before allowing to cool.
Add in the raisins and almonds and spoon in to a storage jar or tuppaware pot.
Enjoy however you prefer!
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