Alex is the master of breakfast, and this is her ultimate granola. Spiced. Crunchy. It is the ultimate little breakfast dish. Great for meal-prep.
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Serves
2
Rolled Oat
Mixed Nuts
Mixed Seeds
Coconut Flake
Green Cardamom Pod
Maple Syrup
Cinnamon
Salt
Olive Oil
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content.
Serves
2
Rolled Oat
Mixed Nuts
Mixed Seeds
Coconut Flake
Green Cardamom Pod
Maple Syrup
Cinnamon
Salt
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C/356°F.
Step 2.
Make sure your hazelnuts do not have the skins on. If you can’t find any without, simply pop them on a baking tray and into the oven for 10 minutes. When they are ready, rub them between your hands and the skins should drop off.
Step 3.
Finely chop your nuts (hazelnuts and almonds).
Step 4.
Take a deep baking tray and mix the dry ingredients together. Oats first, followed by nuts, then seeds. We use pumpkin and sunflower seeds but you can choose whichever you prefer.
Step 5.
Now for the spices - cinnamon and cardamom. Crush your cardamon to remove the seeds from the pods, then place the seeds into the baking tray along with the cinnamon. You can crack open your cardamon using your fingers or a pestle and mortar, then gently pulling it apart and catching the seeds.
Step 6.
Toss and stir this all together.
Step 7.
Add your olive oil, maple syrup and a good pinch of sea salt. Mix together, then you’re ready to bake.
Step 8.
Roast your granola for 15-20 minutes, stirring halfway through, until nice and golden brown.
Step 9.
Add your coconut flakes and mix together.
Step 10.
Time to serve up! Pair with a dollop of yoghurt and drizzle of honey, a splash of milk, or with porridge and apple puree. Enjoy.
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