Brazil nut, pumpkin seed and coconut Granola
It’s packed with protein from the brazil nuts, pecans, pumpkin seeds and flaxseeds. Nuts are in particular great for those eating a primarily plant based diet as they truly do give you an incredible amount of protein. For example one cup of pecans gives you around 10 grams, they also provide a wealth of antioxidants, vitamins and minerals. Chia seeds are one of the best plant based sources of Omega-3’s. so as well as adding an awesome crunch to this granola, they also support glowing skin, nails and hair. The oats are a great source of Low GI carbohydrates, which will keep you energised all morning. Normal oats are around 99% gluten free, but for those very allergic it is possible to buy gluten free oats. For the syrup, which binds this granola together we use coconut oil, maple syrup, vanilla extract and cinnamon. Coconut oil is a tad expensive, but don’t be put off, one tub will last you absolutely forever. It’s a great investment! When you combine it with 100% pure maple syrup, vanilla and a touch of metabolic boosting cinnamon this incredible unique flavour forms which makes this granola unbelievably moorish.
- 2 cups oats
- 1 cup brazil nuts
- 1 cup pecans
- 1/2 cup coconut flakes
- 1/2 cup sultanas/raisins
- 1/2 cup pumpkin seeds
- 1/2 cup ground flaxseeds
- 2 tbsp chia seeds
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp cinnamon
- Start by chopping your brazil nuts and pecans into smaller chunks. To save time you can quickly pulse them in a food processor. Mix in a bowl with all the other other seeds, coconut flakes, sultanas and the oats.
- Place the mixture on a lined baking tray and place in the oven to cook for around half an hour.
- Then in a saucepan, combine the coconut oil, maple syrup, vanilla extract and cinnamon. Heat until the coconut oil is melted. Pour into the dry ingredients and mix until everything is well coated.
- Preheat your oven to a 180 degrees.