Ingredients
The following ingredients have 4 Servings
- 250 g (2 1/2 cups) whole rolled oats
- 30 g (3 Tbsp) cocoa powder
- 50 g (5 Tbsp) mixed seeds (I used hemp, poppy and sunflower)
- 2 Tbsp cococnut oil
- 120 ml (1/2 cup) maple syrup
- 1 tsp vanilla extract
- pinch salt
- 1 large egg white
- 100 g (2/3 cup) hazelnuts
- 160 g (1 cup) dried berries (I used a mixture of cherries, blueberries, cranberries and flame raisins)
Instruction
- Preheat the oven to 150°C/300°F/gas mark 2. Line a roasting tray with baking parchment.
- Place the oats, cocoa powder and seeds in a large bowl and mix to combine.
- Place the coconut oil and maple syrup in a pan and heat gently until the oil has melted. Stir in the vanilla extract and salt then stir it into the oat mixture.
- Whisk the egg white with a balloon whisk until it is very frothy then mix it into the oat mixture.
- Spread it out on the prepared roasting tray in an even layer. Bake for 30-35 minutes until it is dry to the touch. About halfway through the baking time, use a spatula to carefully turn sections of the granola over so that it cooks evenly on both sides; try to break the pieces up as little as possible. If you like you can add the hazelnuts to the pan for the last five minutes of baking so that they get a little toasted.
- Remove from the oven and leave to cool in the pan, it will crisp up further as it cools. Once cold, break the granola up into bite-sized pieces and stir in the dried berries. Store in an airtight container.
