I love granola for breakfast, especially with some vegan yogurt or as a topping on my smoothie bowl. When I visited Edinburgh recently, a cute cafe there even used it as a topping on their porridge which was an amazing revelation to me. The only problem is most shop bought granola has cow’s milk, gluten or white sugar in, and I eat none of these.
I love to be able to make an individual portion of something for myself as I rarely eat the same thing over and over, and like to eat whatever I feel like that day. So here I’m sharing the recipe for one portion of this delicious granola, if you want to make more, simply multiply the amount by the number of meals you want!
- 1/2 cup gluten free oats
- 1 tbsp almond butter
- 1 tbsp pure maple syrup
- 1 tsp coconut oil
- 1/2 tsp cinnamon
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
In a small pan, heat the almond butter, maple syrup and coconut oil on a low heat until mixed well and runny in consistency. Take off the heat and add in the oats and cinnamon. Transfer on to a baking tray lined with non stick baking parchment and flatten so that there is a thin layer of oats on the baking sheet.
Place in a preheated oven at 200 degrees C for 10 mins. Remove from the oven and break up or mix the oats about to ensure they aren’t sticking together like a big cookie. Add in the sunflower seeds and pumpkin seeds and return to the oven for a final 5 mins. Remove from the oven and let fully cool on the baking sheet.
Store in an air tight container for up to 2 weeks.
Love & Good Vibes, Ellie x