INGREDIENTS
3 tbsp coconut oil
4 tbsp honey
1tsp vanilla essence (or almond essence)
2 tsp cinnamon
Pinch of salt
40 g sunflower seeds
100 g mix of walnuts and hazelnuts (or your preferred nuts)
100 g almonds flakes
200 g rolled oats
40 g mango, dried, chopped
60 g coconut flakes
60 g cranberries, dried
•••
RECIPE
Preheat the oven to 180 ⁰C and line the baking tray with baking paper.
Melt coconut oil with honey in a large pot on the stove. Mix in vanilla essence, cinnamon, salt until and stir until all ingredients are combined. Then add sunflower seeds, walnuts, hazelnuts, almonds, and oats. Continue mixing until well-coated.
Spread out the mixed ingredients on a prepared baking tray and bake for 15 minutes. Remove from the oven, stir the mixture again and sprinkle with mango, coconut flakes, and cranberries (when adding at the end it will prevent it from burning). Bake for 5 more minutes, or until the granola is lightly toasted.
Allow the finished granola to cool completely helping it to reach a crunchy texture.
Move it into an airtight container and it will stay there fresh for several weeks.