granola
3 tbsp coconut oil
4 tbsp honey
1 tsp vanilla essence (or almond essence)
2 tsp cinnamon
Pinch of salt
40 g sunflower seeds (optional)
100 g mix of walnuts and hazelnuts (or other preferred nuts)
100 g almond flakes
200 g rolled oats
40 g mango, dried and chopped (or other preferred dry fruits)
60 g coconut flakes
60 g cranberries, dried
Preheat the oven to 180⁰C and line the baking tray with baking paper.
Melt the coconut oil with honey in a large pot on the stove. Mix in the vanilla essence, cinnamon and salt, and stir until all of the ingredients are combined. Then add the sunflower seeds, walnuts, hazelnuts, almonds and oats. Continue mixing until well coated.
Spread out the mixed ingredients on a baking tray and bake for 15 minutes. Remove from the oven, stir the mixture and sprinkle with mango, coconut flakes, and cranberries (adding these at the end stops them burning). Bake for 5 more minutes or until the granola is lightly toasted.
Allow the finished granola to cool completely so that it gains a crunchy texture.
Place it in an airtight container and it will stay fresh for several weeks.
