Cinnamon Pecan Granola & Stewed Apples Breakfast Bowl!
1 mug pecans
½ mug almonds
2 mugs oats
1 mug pumpkin seeds
1 mug sunflower seeds
½ mug flaxseeds
3 tablespoons coconut oil
3 tablespoons maple syrup
3 teaspoons ground cinnamon
1 mug raisins
Preheat the oven to 200°C (fan 180°C).
Place the pecans and almonds in a food processor and pulse for about 30 seconds so that they are partially crushed. Add them to a large mixing bowl with all the other dry ingredients, except the raisins and cinnamon, and stir together.
Next, melt the coconut oil with the maple syrup and cinnamon on the stove. Once it has dissolved into a sweet liquid, add it to the dry bowl and mix well. This should form an oaty, nutty bowl, which is slightly sticky.
Place the mixture into a baking tray and bake for 30–40 minutes until crunchy. During this time you’ll need to stir the mixture to ensure that every bit of the granola gets nicely toasted and the top doesn’t burn.
Once the granola is cooked perfectly, remove the tray from the oven and allow it to cool, then stir in the raisins. Store the granola in an airtight container.
Recipe from @deliciouslyella