Cinnamon Nut Granola Recipe

Granola is really easy to make and there is nothing stopping you doubling or tripling the recipe to make up a large batch as it keeps well in a sealed, airtight container.

Makes

approximately 15 servings

Nutritional information per serving:

360 kcals
33.3g fat
3.7g net carbohydrates
8.6g protein

Ingredients

300g of mixed nuts (brazil, hazelnuts, almonds, macadamia, walnuts)
100g pecan nuts
60g flaked almonds
100g coconut flakes
75g sunflower seeds
75g pumpkin seeds
50g flaxseeds
40g coconut oil, melted
2 tsp cinnamon
½ tsp mixed spice
½ tsp all spice
2 tbsp xylitol or erythritol blend (or to taste)

Method

1. Preheat the oven to 150ºC/gas mark 2.

2. Place the nuts in a freezer bag and bash with a rolling pin until they are in smaller bite-size pieces. I prefer doing this as it takes out my frustrations but also a processor tends to over process them and if you are not careful you can end up with nutty dust!

3. Place the crushed nuts into a bowl and add all the nuts and seeds.

4. Melt the coconut oil in a jug. Once melted, add the cinnamon and sweetener and combine well.

5. Pour over the nut/seed mix and stir well until the oil coats all the nuts. Pour the nut mixture onto a large baking tray. You may need two trays depending on the size of your tray. Spread until it covers the tray.

6. Pop into the oven and bake for 5 minutes before turning the nuts and baking again for another 5 minutes.

7. Remove from the oven and cool.

Recipe taken from The Sugar Free Family Cookbook: Delicious, healthy recipes to help you and your children kick the sugar habit by Sarah Flower (£12.99, Robinson)

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