Thank you to Lauren Baker for this delicious recipe.
Right now, we all have a little bit more time on our hands, and cooking can help fill both this and our bellies! To avoid heading out to the supermarket, try making your breakfast from scratch. This low-sugar granola is the perfect start to the day and won’t have you reaching for the snack jar halfway through the morning.
Makes 12 portions
350g organic rolled oats
150ml of Sweet Freedom fruit syrup
70g pumpkin seeds
70g sunflower seeds
2tbsp coconut oil (melted)
1 tsp vanilla extract/paste
150g of Sultanas
Begin by pre-heating the oven to 150C/fan 130C.
In a large bowl, combine all of the ingredients except the sultanas - I find it best to use my hands! Once the oats are completely coated, use a spoon to spread the mixture across two baking trays.
Once evenly spread, place both trays in the oven for 15 minutes.
Remove the trays and stir the granola. Top with the sultanas and return to the oven for another 15 minutes.
Once browned, remove and leave to cool for a couple of hours before putting into a container to avoid the granola going soft.
Enjoy with some dairy-free Coconut Yoghurt and frozen berries for your Vitamin C fix! You could even mix some TRIBE Protein Powder into the yogurt for a high protein hit.