This has quickly become one of my favourites to make ahead of time and great for those that are time poor in the mornings. Yummy start to the day with this toasty batch of granola made earlier, served with natural yogurt and fresh fruits. Great because one you made it yourself and secondly, it taste so good, happy days!
Serves 10
Ingredients
500g Trail mix
50g Hazelnut
40g Coconut flake
50g shredded coconut
25g Chopped candied ginger
25g Chopped cranberries
40g Pepita seeds
3 tbs Cold pressed coconut oil
1/2 cup Organic honey
1/2 cup Maple syrup
1 tsp Cinnamon powder
2 cups Rolled oats
Method
Preheat the oven to 150c.
To make the Granola, in a large mixing bowl, place all the dried ingredients (Except the shredded coconut) in the bowl and mix. Add in the zest of 1 orange and juice of 1 orange and mix. Warm up the coconut oil to room temp and add, along with the honey and maple syrup. Mix well, ensuring it is all well coated. Line 2 baking trays with baking paper and spread out the granola evenly, ensuring you do not overcrowd the tray. Pop into the oven, taking out every 6 minutes to turn the mix around to get an even toast. At 18 minutes, add in the shredded coconut into the mix. Do not overtoast the granola, keep watch as oven to oven has a variation in the temperature. Take out of the oven and once cooled place in an airtight container.
To serve, dish out 5 tablespoon of granola, 2 tablespoons of greek natural yogurt, 1 tsp honey and some cut up berries and serve.
•••
Happy cooking! Please post a photo of your dish on instagram and
tag with #jimmywongeats