Trail Mix Granola (DF/SF)

I’ve been making granola at home for a while, but I usually throw in a load of sugar and butter to make it taste more like crumbled up flapjack than a nutritious breakfast essential (don’t judge, I don’t eat it everyday). This one, however, is made with peanut butter in place of dairy and agave syrup to cut out the refined sugar- it’s really delicious and packed with protein. I like it on top of yoghurt and fresh fruit but it’s also great with porridge or warm stewed apples.

granola-1

Ingredients:

  • 350g porridge oats
  • 4tsp cinnamon
  • 2tsp ground ginger
  • 50g roughly chopped almonds
  • 75g mixed seeds (pumpkin, sunflower)
  • 75g chopped dried figs
  • 50g dried cranberries
  • 1tsp vanilla extract
  • 30g coconut oil
  • 100g peanut butter (or your preferred nut butter)
  • 100ml agave syrup

granola-2

Method:

  1. Preheat the oven to 140c. Line a large tray with greaseproof paper.
  2. Place the oats, cinnamon, ginger, almonds, seeds, figs and cranberries in a large bowl and mix together.
  3. Gently melt the coconut oil, vanilla, peanut butter and agave together in a saucepan until smooth. Pour into the bowl of dry ingredients and mix together until all the oats and seeds are coated in the peanut butter mix.
  4. Tip the granola mix onto the prepared baking tray and spread into an even layer. Bake for 40 minutes, turning every 10 to get an even colour on the oats.
  5. Leave the granola to cool down then store in an airtight container until required.

granola-3

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