The best breakfast served with yoghurt, milk or sprinkled on a smoothie.
1 cup coconut oil
1 cup maple syrup
Tsp vanilla essence
Tbsp almond butter
2 1/2 cups small porridge oats
1 1/2 cups large oats (or spelt flakes)
1/2 cup millet or quinoa
1 cup small flakes like millet or quinoa flakes or desiccated coconut
1 cup pecan nuts
Tsp sea salt
What to do…
In a saucepan heat all the wet ingredients except the almond butter until the oil has melted and they are combined. Take off the heat and stir in the almond butter. Use a whisk to break up the almond butter until the mixture is smooth.
Meanwhile heat the oven to 160^c and line a large baking tray with baking paper.
Combine all the dry ingredients in a bowl then pour over the wet mixture and thoroughly mix.
Spread the mixture across the tray so it is about 1cm high. You may need more than one tray. Bake in the oven for 20 minutes. Checking after 15 mins that it is not turning too dark brown, or should just be golden.
Remove from the oven but do not take the granola off the tray, it needs to cool on the tray in order to stick together!