Tropical Nuts and Seeds Granola

I've been crafting and enjoying this delightful nuts and seeds granola for the past two months, and I couldn't be more thrilled to share the recipe with you. It has become a staple in my breakfast routine, especially when paired with Greek yogurt and a medley of seasonal fruits, hemp seeds and cacao nibs.

Ingredients:

  • 1 cup rolled oats

  • 1 cup raw almond, roughly chopped

  • 3/4 cup macadamia, roughly chopped

  • 1 cup pumpkin seeds

  • 1 cup sunflower seeds

  • 1 cup almond meal

  • 1 cup desiccated coconut

  • 1/2 cup coconut oil, melted

  • 2-3 tablespoons maple syrup (optional, I have tried without the added sweetener and tasted equally delicious)

  • 1 teaspoon vanilla extract

  • 1/2- 1 teaspoon cinnamon

  • A pinch of salt



Instructions:

  1. Preheat your oven to 150°C.

  2. In a large bowl, combine the rolled oats, chopped almonds, chopped macadamia, pumpkin seeds, sunflower seeds, almond meal, cinnamon, and desiccated coconut.

  3. In a separate bowl, mix together the melted coconut oil, maple syrup, vanilla extract, and a pinch of salt.

  4. Pour the wet mixture over the dry ingredients and stir until everything is well coated.

  5. Spread the mixture evenly on a lined baking sheet.

  6. Bake for 40-45 minutes or until golden brown, stirring halfway (or 3-4x ) through for even baking.

  7. Allow the granola to cool completely before storing it in an airtight container.

Serving Suggestion: I love to pair 3 tablespoons of the granola with 2-3 heaped tablespoons of Greek yogurt, 1/4 large diced mango or 1/2 large sliced banana, a handful of blueberries, and a sprinkle of cacao nibs. The result? Pure deliciousness!

Feel free to customise this granola to your liking e.g. swapping the types of nuts and seeds. I hope you love it as much as I do!

Phei Yee Yap