There’s so many variations I make to this recipe (based on what’s in the pantry), but this is my go to base recipe. This granola is best served on yoghurt, with fruit or added into breakfast smooth
If the granola is stored in a sealed container it would last up to 4 weeks, but I can’t say it’s lasted more than a week in my house!
¾ cup pumpkin seeds
¾ cup sunflower seeds
2 tablespoons aesame seeds
½ cup flaxseed
¾ cup almonds
1 cup oats
¼ cup buckwheat
1/8 cup cinnamon
1/8 cup cacao
¼ cup coconut oil, melted
2 tablespoons maple syrup
Pre heat the oven to 180°C and line a tray with baking paper.
Add all ingredients into a bowl and give it a good stir until the whole mixture is covered by the cinnamon and cacao.
Place in the oven and bake for 20-15 minutes.
Check the granola after 10 minutes to ensure it's not burning. Also give it a toss.
Store in an air tight container or jar for up to 4 weeks. Enjoy!
Gluten Free Variation
Replace the oats with quinoa flakes. I buy mine from a health food store called The Source Bulkfoods.