Spiced coconut granola
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Serves 6
Cooks In45 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
Calories 485 24%
Fat 28.8g 41%
Saturates 8.2g 41%
Sugars 9g 10%
Salt 0g 0%
Protein 11.2g 22%
Carbs 41.2g 16%
Fibre 9.8g -
Of an adult's reference intake
Ingredients
- 50 g groundnut oil
- 75 ml maple syrup
- 300 g giant rolled oats
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 50 g golden linseed
- ½ tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 50 g toasted coconut flakes
- blueberries
- yoghurt
Recipe From
Jamie Magazine
By Joss Herd
Method
- Preheat the oven to 180ºC/gas 4. Heat the oil and maple syrup in a small saucepan for about 3 minutes, until just bubbling.
- Place the oats, seeds and spices into a bowl, pour over the warmed maple syrup mixture and stir well to combine. Tip it onto a large baking tray and press into a single layer.
- Pop it in the oven and bake for 35 to 40 minutes, until toasted, stirring occasionally to toast all sides.
- When it’s done, leave to cool before mixing in the coconut flakes. Serve with blueberries and yoghurt.