You don't often think to mix sweet and savoury or breakfast and dinner ingredients but this pairing works perfectly and can be eaten at any time of day.
Ingredients
"This is such a gorgeous breakfast or dessert. Serve it with coconut yoghurt, almond milk or over some dairy free ice cream for the perfect clustery, sweet crunch packed full of nutrients," chef Indy Power said.
"Not just a bowl filler- this granola doubles as my go to snack straight out of the jar!"
- 1 Cup of Quinoa Pops (25g)
- 1 Cup of Oats, Gluten Free (100g)
- 1/2 Cup of Desiccated Coconut (45g)
- 1/2 Cup of Coconut Flakes (25g)
- 1 Teaspoon of Cinnamon
- 1/4 Cup of Coconut Oil, Melted
- 1/3 Cup of Honey/Agave/Maple Syrup (80ml)
Method
You don't often think to mix sweet and savoury or breakfast and dinner ingredients but this pairing works perfectly and can be eaten at any time of day.
- Combine all of the dry ingredients in a large bowl.
- Add in the melted coconut oil and sweetener and mix until combined.
- Spread the mixture out onto a lined baking sheet and bake at 180’C for about 20 minutes, tossing half way through.
- Take out and let it cool before breaking it up into clusters and serving.
- Will keep for several months in an air tight jar, if it lasts that long!
