AUTUMN MORNING GRANOLA

Jacqueline Alwill

Brown Paper Nutrition

We haven’t been keeping up on the interwebs as much as we might like recently. There has been a huge project going on, more so behind the scenes, which is incredibly exciting and will be unveiled soon. In the meantime though, with autumn and mornings calling for the beautiful smell of cinnamon spice rolling out of kitchen came this delicious number. It’s so simple. Feel free to swap ingredients for what you might have on hand.

AUTUMN MORNING GRANOLA

2 cups rolled oats

2 cups flaked coconut

1/2 cup sunflower seeds

1/2 cup golden linseeds

1/2 cup raw cashews, roughly chopped

1/2 cup raw almonds, roughly chopped

1 tablespoon cinnamon

3 tablespoons coconut oil, melted

1 tablespoon vanilla extract

3 tablespoons maple syrup

1/2 cup goji berries

1/2 cup sultanas

1/2 cup apple juice sweetened cranberries

1/2 cup dehydrated kiwi (or swap for organic turkish apricots)

Preheat oven to 170C and line 2 baking trays with greaseproof paper. In a large bowl combine oats, coconut, sunflower seeds, linseeds, cashews, almonds and cinnamon. Whisk together coconut oil, vanilla and maple then pour over dry ingredients and mix until evenly coated. Place in oven and bake for 10 minutes, toss, then bake a further 5-8 minutes. Remove from oven, allow to cool then add dried fruits of choice. Store in a large airtight container up to 3 weeks.