Sugar, wheat and yeast-free granola

Granola served with fruit and yoghurt

This granola recipe is really simple to make and ideal for anyone who is looking for a tasty low sugar breakfast.  My favourite way to eat this is with some natural Alpro Soya yoghurt, a tablespoon of goji berries and fresh strawberries.

Serves 10

Preparation time: 20 minutes

Ingredients:

  • 300g porridge oats
  • 3 tbsp linseeds
  • 3 tbsp pumpkin seeds
  • 2 tbsp chopped almonds and hazelnuts
  • 2 tbsp tahini
  • 1 tbsp organic peanut butter (optional)
  • 4 tbsp mild olive oil
  • 4 tbsp agave nectar

 Method:

1. Preheat the oven to 170° and line a baking tray with greaseproof paper

2. Pour all the dry ingredients into a large bowl and mix in the agave nectar and olive oil

3. Stir until the ingredients are thoroughly mixed together

4. Pour the mix of oats, nuts and seeds onto the baking tray and put in the oven for 10 minutes or until lightly toasted

5. Remove from the oven and stir in the tahini to bind the ingredients together. I add a tablespoon of Whole Earth Organic Peanut butter as I find that the tahini can make the granola slightly bitter but this is optional

6. Leave to cool and then store in an air-tight container

Serve with your choice of fruit, yoghurt and/or milk

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