Recipe: Sugar-free coco-nutty granola

By Sarah Wilson

Coco-nutty granola. Photo / Marija Ivkovic
Coco-nutty granola. Photo / Marija Ivkovic

* 4-5 tablespoons coconut oil (or butter), melted
* 3 cups coconut flakes
* 2 tablespoons chia seeds
* 1 teaspoon cinnamon (optional)
* 2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated ones), chopped roughly
* 3 tablespoons rice malt syrup (optional; I personally don't sweeten my granola at all. Perhaps do half a batch with, half without and see what you like.)

Preheat oven to 120 C. Mix all ingredients in a bowl, spread evenly on baking paper on a tray and bake for about 15-20 minutes, until golden, turning halfway.

When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy.

I like to eat this granola with yoghurt - nice and chunky.

You may wish to add some rolled oats, in which case toss 2 cups into the bowl with the rest of the ingredients, and add a little more oil and syrup.

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