Blueberry and hemp seed granola

Blueberry and hemp seed granola

By
From
Kenko Kitchen
Serves
10
Prep
10 mins
Cooking time
20 mins
Photographer
Elisa Watson

Ahhhh granola. Such an amazing breakfast on the go, or to have freshly made and sitting there ready for the week ahead. It stores well, tastes great and is packed with so many goodies to keep you going for longer without the sugar highs and lows of a store-bought granola. I haven’t met a mouth yet that doesn’t like this recipe!

Ingredients

Quantity Ingredient
10g puffed amaranth
30g chia seeds
25g almonds, chopped
30g sunflower seeds
30g hemp seeds
30g flaked brown rice
20g flaked coconut
1/2 teaspoon cinnamon
125ml coconut oil
125ml coconut nectar
or 125ml rice malt syrup
55g dried blueberries
150g gluten-free rolled oats
or 150g rolled buckwheat

Method

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Place all the dry ingredients, except the dried blueberries, in a large mixing bowl and combine.
  3. Place the coconut oil and coconut nectar in a separate bowl. Heat over a double boiler or in a microwave for about 30 seconds until just melted.
  4. Pour the liquid over the dry ingredients and mix until everything is well combined.
  5. Spread the mixture evenly across the lined baking tray and bake for 10 minutes. Stir the ingredients around on the tray, and cook for another 5–10 minutes until golden. Remove from the oven, evenly sprinkle the dried blueberries on top and then let the granola cool completely on the tray.
  6. Store in an airtight container or jar for up to 2 weeks.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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