1 cup rolled oats
1 cup flaked coconut
1/4 cup pumpkin seeds
1/2 cup flaked almonds
1/2 cup pecans, chopped
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 cup maple syrup
1/4 cup tahini
1 teaspoon vanilla
Per person, per serve:
50g Greek yoghurt
50g fresh blueberries
In a large bowl, add the oats, coconut, pumpkin seeds, almonds, pecans, cinnamon and salt.
In a separate bowl, mix together the maple syrup, tahini and vanilla. Pour the wet mixture into the dry and stir well.
Line a baking tray with grease proof paper and spread the granola evenly.
Bake the granola for 10 minutes in a slow oven (160 degrees). Remove the tray from the oven and stir the granola – place back in the oven for 5-10 minutes to ensure the granola is evenly cooked – it should be golden brown.
Allow the granola to cool and place into an airtight jar. When ready to eat, serve a portion of granola with Greek yoghurt and blueberries.
Nutritional Information: Energy 1297kg, Protein 8g, Fat 20g, Sat Fat 8g, Carbs 25g, Sugar 15g, Fibre 3g
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