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Crunchy Christmas Granola

Course: Breakfast

Ingredients

  • 400 g gluten free oats
  • 6 tbsp coconut oil
  • 150 ml maple syrup
  • 40 g pecans roughly chopped
  • 40 g hazelnuts roughly chopped
  • 40 g coconut chips
  • 2 tbsp ground cinnamon or gingerbread spice
  • Handful of freeze dried strawberries

Instructions

  • Preheat the oven to 104C(275F), fan settings.
  • Line a large baking tray with baking parchment.
  • Mix oats, pecans, hazelnuts and cinnamon in a big bowl, then pour in the coconut oil and maple syrup.
  • Spread the mixture evenly over the lined tray and bake for 35 minutes, stirring every 5-10 minutes until golden brown.
  • Add the coconut chips for the last 10 minutes.
  • Remove the tray from the oven and leave to cool before mixing in the strawberries.