• Granola Recipe made with Maple Syrup

    October is a great time of year to get out and enjoy nature. If you’re going on a hike, think about packing some of this granola that you can make with THOC’s Drip Maple syrup. Delicious and nutritious!

    180 g whole rolled oats
    65 g pre-rinsed, dry, uncooked quinoa
    50 g raw walnuts, in pieces or coarsely chopped
    50 g raw almonds, coarsely chopped
    50 g cup raw sunflower seeds
    35 g unsweetened coconut flakes (raw)
    35 g white raisins
    30 g dried cranberries
    30 g flax seeds
    80 ml coconut oil
    80 ml Drip maple syrup - your choice of flavour
    1 dash cinnamon
    1 dash nutmeg

    1) Preheat your oven to 100 degrees Celsius.
    2) Mix all dry ingredients (except the cinnamon and nutmeg) together in a big mixing bowl.
    3) If your coconut oil is solid, put it in a small pot and melt it over low heat. Add the cinnamon and nutmeg and stir, then pour it over the dry ingredients and mix well.
    4) Spread the granola onto a large cookie sheet (you may need two) lined with parchment paper. Flatten it out with your hands so it makes a layer of granola, approximately 3 cm thick.
    5) Bake in the oven for 60 minutes or until it looks golden.
    6) Let the granola cool completely. Lift the ends of the parchment paper to crumble the granola into the desired size and store in the fridge if not eating right away in an airtight container.
    7) Enjoy!

     

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