Granola / Muesli

This granola is totally addictive. Baking it for a long time at a low heat makes it super crunchy, and it’s detox-friendly so you can snack guilt-free. Eat with milk, over yogurt in a parfait, or plain by the handful.

SERVES

50g Buckwheat
50g Gluten-free Oats
2 Tbsp Ninja Powder 
50g Almonds
25g Sunflower seeds
25g Pumpkin seeds
50g Walnuts
50g Pecan nuts 
50g dried fruit (dates, cranberries, figs)
3 Tbsp Honey / Maple Syrup
4 Tbsp MCT Oil / Coconut Oil
1 sprinkle of salt
1 Tbsp water
1 teaspoon cinnamon
1/2 teaspoon vanilla powder or extract

 

INSTRUCTIONS

          1. Preheat the oven to 120°C  

          2. Combine the first three ingredients in a large bowl.

          3. chop the nuts and dried fruit into medium sized pieces and add to the bowl

          4. In a small saucepan, melt coconut oil on a really low heat. Turn off the heat and add honey / maple syrup, vanilla, cinnamon, one tablespoon of water and a little bit of salt

          5. Add the mixture to the bowl. Mix to combine well, and spread on a large rimmed baking sheet. Try to make an even layer with no gaps to ensure good clusters.

          6. Bake for approximately 45 minutes, while checking from time to time. Use a large spatula to turn and mix, without breaking up any large clusters.

          7. Allow to cool before digging in, as the granola gets crunchy after the baking process. 

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