Preparation Instructions
1: Line a large
baking tray with paper - make sure it isn't too flat as you need to
contain your mixture - and preheat the oven to 180 C.
2: Combine oats, nuts, seeds, salt and cinnamon in a large bowl then pour
in the oil, silan/honey and vanilla, and mix well till all the oat flakes
are lightly coated.
3: Pour onto your prepared pan and press down with a spoon or spatula
till even.
4: Bake for approximately 15 minutes, then stir through, and press down
well if you want to create gorgeous, crunchy nuggets.
5: Continue cooking for a further 12 - 15 minutes till lightly golden and
then remove from the oven and allow to cool completely for an hour or
more. This will allow you to break the full granola slab to make chunks
to add to your loose granola as pictured.
6: Stir in dried fruit and optional add-ins and store in an airtight
container.
COOK'S NOTES: I especially enjoy this truly wonderful, reduced-sugar and
low-fat granola with Danone Pro high-protein plain yogurt as it tastes like
Green yogurt but is fat-free. Granola is also wonderful as an ice-cream
topping or on-the-go snack. Leave lots of chunky nuggets for maximum
enjoyment. Use gluten-free oats - the large flake oats - for a
gluten-free option. A Meatland recipe must-make.
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