How to Make the Perfect Winter Granola
This granola is the perfect blend of sugar, spice and all things nice
- 300g rolled oats
- 100g mixed nuts (such as almonds, cashews, and pecans), chopped
- 50g mixed seeds (such as pumpkin seeds, sunflower seeds, and flaxseeds)
- 50g desiccated coconut
- 50g Opies Stem Ginger, finely chopped
- 4 tbsp honey or maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- Pinch of salt
- To serve
- Yoghurt
- Opies Black Cherries & Kirsch
Preheat the oven to 160C (140C fan) and line a large baking tray with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped mixed nuts, mixed seeds, desiccated coconut, and chopped stem ginger. Mix well to combine.
In a small saucepan, add the honey or maple syrup, melted coconut oil, ground cinnamon, and a pinch of salt and heat gently over low heat, stirring until well combined.
Pour the wet mixture over the dry ingredients and stir well until evenly coated.
Spread the granola mixture on the prepared baking tray.
Bake in the preheated oven for 20–25 minutes, stirring halfway through, until the granola is golden brown and crispy.
Remove from the oven and let the granola cool completely on the tray. Once cooled, transfer the homemade granola to an airtight container for storage up to two weeks.
Where to Buy:
Buy online from bennettopie.com.
