Packed with nuts and seeds for protein, healthy fats including linseeds for omega 3’s, natural sugars and sweetly spiced with cinnamon and ginger… makes for good vibes, sweet times and happy bellies. Enjoy!
Ingredients:
6 cups/500g organic oats
2.5 cups cashews
1.5 cups pumpkin seeds
1 cup sunflower seeds
1 cup/200g coconut sugar or jaggery
3 teaspoons of cinnamon
2 teaspoons of ginger
1 teaspoon of sea salt
1 cup coconut oil
5 cups/375g shredded coconut
1/3 cup linseeds
Method:
Blend half the cashews into a chunky crumble. Combine all dry ingredients except shredded coconut and linseeds, mix well. Add coconut oil and mix thoroughly until all the dry ingredients are coated in oil. Place into oven on a flat tray lined with baking paper. Bake at 150 degrees for about 30 minutes or until toasted lightly golden brown, stirring a few times to ensure no burnt edges. If some whole cashews start to get too brown just remove them and set aside. Add them back to the mix at the end.
Toast shredded coconut separately as it burns easily, it will only take about 5-10 minutes. Or you can add to the mix when you have 5-10 minutes left to bake.
Once oats, nuts and seeds are toasted and removed from oven, add toasted coconut and raw linseeds to the granola mix and stir well. Spread granola on tray to cool completely. Once completely cool store in airtight container or ziplock bag lined with baking paper.
Some of my favourite serving suggestions are granola with coconut yoghurt and chia pudding. Or use as a crunchy topping for stewed apples and pears.
Recipe by Jane Olsen