The main reason I love this recipe is because its such a brilliant breakfast to prepare in advance. You can store your granola in an airtight container for around a month. Add a little nut milk and it makes a delicious replacement for cereal. Its also brilliant for sprinkling over desserts to create a crunchy, sweet, crumble topping.
Makes 10 servings
Try this energy-boosting granola breakfast to start your day – it’s delicious and good for you.
300g Wyldsson muesli (Organic Banana, Apple & Coconut, Oven Roasted Cashews, Hazelnuts & Almonds, Chia, Flax, Sunflower & Pumpkin Seeds)
3 tablespoons of honey or maple syrup
3 tablespoons of coconut oil
Heat your oven to 150C.
Mix the oil and maple syrup or honey in a large saucepan over a gentle heat. Once the coconut oil has melted tip in the muesli and stir everything together to ensure the oats and fruit are well coated
Tip the granola onto a baking tray lined with parchment paper and spread evenly. Bake for 20-30 minutes until golden brown and crispy. Remove and scrape onto a flat tray to cool.
You can store the granola in an airtight container for up to a month. Serve with nut milk or use as a sweet, crunchy topping on desserts.