Who doesn't love Granola for breakfast? I especially love how versatile it is. You can eat it with yoghurt, milk, yoghurt and milk, just on it's own as a crunchy snack, topped on smoothies or acai bowls, it's super easy to make into bars as well instead of granola to take on the go. It is so simple to make you just throw whatever ingredients you want together, add sweetener, nut butter or coconut oil to stick it all together and viola!
This recipe is super delicious! And extra crunchy and chunky. I love eating it with vanilla coconut yoghurt, banana and berries!
Crunchy Hazelnut & Almond Granola Clusters
1 cup oats
2/3 cup buckinis
1/2 cup blanched hazelnuts (roughly chopped)
1/3 cup almonds (roughly chopped)
1/2 cup pumpkin & sunflower seeds
1/2 cup coconut flakes
2 tbsp coconut oil
1/4 cup agave syrup (or other liquid sweetener)
Good pinch of pink himalayan salt
Preheat oven to 160ºC.
Place all the dry ingredients in a bowl and mix together.
Add the wet ingredients and combine well.
Place baking paper on a baking tray and pour the mixture onto the tray.
Press down the mixture tightly together so it forms a rectangle shape on the tray.
Bake in the oven for 20 minutes. Turn the tray around and bake for an additional 5-7 minutes.
Do not mix half way through baking or you won't get a chunky granola. If you don't like your granola clustery then you can mix half way through baking.
Let cool completely before breaking the granola into clumps.
Store in an air tight container at room temperature.