Vanilla And Cinnamon Granola Recipe

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Recipes

Vanilla And Cinnamon Granola

There are some mornings when you want to pay homage to your past life and eat a bowl of cereal. Whilst nuts can be problematic for some, for others they can be a good way of increasing good quality fats in your diet.

Prep:

30 minutes

Cook:

30 minutes

17 small portions

Medium

Save

Ingredients

1 cup macadamia nuts

½ cup almonds

½ cup pecans

½ cup flaked coconut

4 TBSP pepita seeds

4 TBSP sunflower seeds

1 tsp vanilla powder

2 tsp cinnamon, ground

2 TBSP coconut oil

Stevia or 1-2 TBSP honey (Stevia is not compliant with SCD, mSCD and IBD-AID)

1 cup (149 grams) macadamia nuts

½ cup (71 grams) almonds

½ cup (50 grams) pecans

½ cup (30 grams) flaked coconut

4 TBSP (60 ml) pumpkin seeds

4 TBSP (60 ml) sunflower seeds

1 tsp (5 ml) vanilla powder

2 tsp (10 ml) cinnamon

2 TBSP (30ml) coconut oil

Stevia or 1-2 TBSP (15-30 ml) honey

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Dietary Therapies

SCD

mSCD

IBD-AID P3

MED

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Snacks

Breakfast

Occasion

Applicances

Cuisine

Kosher

Disease state

Recipe PDF

Instructions

Pre-heat the oven to 350 °F (180 °C)
Line a large deep baking sheet with parchment paper.
Place the nuts into a food processor and blend until chopped to a consistency you are happy with.
Place the nuts in a large bowl. Stir in the coconut, pumpkin seeds, sunﬂower seeds and spices.
Melt the coconut oil and honey (if using). If not using honey, please add stevia to taste. Pour over the dry mixture and stir until completely combined.
Pour into the baking sheet.
Cook for 10 minutes, then remove from the oven and stir thoroughly. Return to the oven. Repeat this process until the granola is golden.
Remove from the oven, and cool then store in an airtight container in the fridge.
Serve with almond milk and a sprinkling of berries.