granola bowls

  • 1½ cups (135g) rolled oats (see tips and tricks)
  • ⅔ cup (80g) pecans or walnuts, finely chopped
  • 1 cup (120g) almond meal (ground almonds)
  • ½ cup (80g) pepitas (pumpkin seeds)
  • ½ cup (80g) sunflower seeds
  • ½ cup (40g) shredded coconut
  • 1 teaspoon ground cinnamon
  • ⅓ cup (80ml) maple syrup
  • ¼ cup (60ml) extra virgin olive oil
  • 2 teaspoons vanilla extract
  • blueberries and yoghurt, to serve
  1. Preheat oven to 180°C (350°F). Place the oats, pecans, almond meal, pepitas, sunflower seeds, coconut and cinnamon in a large bowl and mix to combine. Add the maple syrup, oil and vanilla and mix gently to coat.
  2. Divide the mixture between 2 baking trays and spread evenly. Bake for 15 minutes. Stir the mixture and bake for a further 10–15 minutes or until the granola is golden and crunchy. Allow to cool on the trays. Makes 1 quantity

tips and tricks

+ If you’d like to make a gluten-free granola, swap the regular rolled oats for gluten-free oats. These are available at specialty food stores and health food shops – just be sure to check the labels.

+ This recipe makes about 9 cups of granola. Store it in an airtight container to snack on or serve it for breakfast with blueberries and yoghurt.

RATE THIS RECIPE:
Reader ratings (4.80) 432175

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox