Ingredients
The following ingredients have 8 Servings
- 400 g rolled oats / jumbo oats (I use certified gluten-free oats)
- 100 g peeled pistachio
- 6 tablespoon maple syrup
- 4 tablespoon coconut oil (melted)
- 100 g dried soft cranberries
- 1/2 teaspoon orange essence (or pure vanilla extract)
- A pinch of sea salt
Instruction
- Pre-heat oven to 140ºC/120ºC fan oven.
- In a large bowl mix together oats, pistachio and salt.
- Add coconut oil and maple syrup into the dry ingredients and mix thoroughly until combined.
- Spread the granola mixture on a large non-stick baking tray.
- Bake for 40 minutes, gently stirring the mixture with a spatula every 15 mins or so. Do not over stir, as this prevents the granola clusters from forming.
- Remove from the oven and mix in the dried cranberries. Return to the oven and bake for a further 10 minutes, until granola is golden and crunchy.
- Remove from the oven and allow to cool. Break into clusters and enjoy for breakfast or as a snack during the day.
