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  • Writer's picturecaroline oneill



100g almonds, roughly chopped

50g walnuts, roughly chopped

50g pecans, roughly chopped

50g unsweetened coconut flakes

25g ground almonds

ó tsp ground cinnamon

. tsp salt (optional)

20g pure maple syrup

20g coconut oil (melted)

1. Preheat the oven to 160°C.

2. Line a large baking sheet with grease proof paper.

3. Add all ingredients to a large bowl, fold until well mixed.

4. Pour onto the baking sheet into an even layer.

5. Bake for 15 mins. Gently turn granola, bake for an additional

5-10 mins, until golden brown.

6. Allow to cool and crisp for about 30 minutes. Enjoy with your favourite plain yoghurt and choice of berries.

7. Store in airtight container for 1-2 months.

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