Chocolate & Almond Granola
Gluten Free & Vegan breakfast
Equipment
- Swiss Roll tin or deep baking tray
- Large mixing bowl
Ingredients
- 200 g Rolled oats Gluten free
- 35 g Milled flaxseed
- 4 tbsp Coconut oil
- 4 tbsp Cacao powder
- 2 tbsp Runny honey or vegan alternative
- 2 tbsp Maple syrup
- 65 g Raisins
- Almonds large handful, chopped
Instructions
- 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!