For breakfast you can serve this granola over yoghurt and fruit or as cereal in a bowl with chilled almond milk it is delicious! I use it to snack on, I add it to my bakes and even roll them in to protein balls with peanut butter and dates. It is such a versatile and handy healthy treat to have lying around the kitchen. It is vegan and sugar free made with only natural ingredients. Perfect for the kids too with fresh fruit.
1 cup of Porridge Oats
Half a cup of each;
Preheat the oven to 170°C
Then pour the nut mix in to a hand blender and blend for a few minutes to get a chopped up mixture but not too crumbly, If you don’t have a blender you can chop the nuts by hand before they go in the oven. I give the oats a quick blitz separately but they can be left as they are. Mix all of the dry ingredients on to a lined baking tray and leave in the oven for 10-12 minutes on 175 heat depending on personal preference you can leave in a little longer this gives it a lovely roasted taste and enhances the nutty flavour.
Bring out the oven transfer to a wide mixing bowl and let it cool for half an hour.
You can then add the syrup, give a good mix around with a wooden spoon, pour over a tray for the mix to fully cool and for the syrup to harden and then it can be stored in an airtight container and kept for two weeks, but it may not even last a week!