the making of...

I struggle with breakfast, I only really seem to have it if it's a special occasion and we have a grill-up! In the mornings I just *need* coffee and lots of cups of it too, it's somehow lunch time when I realise I have yet to eat. I do however love granola, but the gluten free one I buy is pricey and I seem to get through the bag in a few days so I thought I'd have a go at making my own.

This is a blend of several recipes and attempts at getting it just right ingredients 250g of oats 50g Flaxseeds 100g Pecans 100g Walnuts 100g Pumpkin seeds 50g Cranberries 50 g Chopped Dates 100g Raisins Black & Yellow 6 tbsps virgin coconut oil 2 teaspoons of cinnamon 4 tbsp maple syrup

1. Pre-heat the oven to 180C 2. Chop the Pecans & Walnuts and place them in a large bowl along with all the oats, flaxseeds, pumpkin seeds, cranberries, dates (don’t add the raisins yet they burn very easily in the oven) 3. In a pan melt the coconut oil and stir in the maple syrup and cinnamon Add this to the bowl of ingredients and mix thoroughly.

4. Spread the mixture evenly on a baking tray and place in the oven for 20-30 minutes. Give the mixture a good stir halfway through to ensure an even toasting. It should be crispy and toasted when done. 5. Remove from the oven and mix in the raisins. 6. Let it cool and then store in a jar or air tight container. Enjoy with milk, yoghurt and/or top with fresh fruit & honey

Full details on Instagram @Catherine_Frawley Pinterest @LightBorrowed Email

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