There is something so rewarding and beautiful about anything home made. The best part of this recipe though is the warm, sweet aroma of maple and cinnamon that floats through the house as it bakes. This is perfect for breakfast or as a part of a trail snack between meals.
YOU NEED
1/2 cup of hazelnuts
1 cup of slivered almonds
1 .5 cups of rolled oats
1/2 cup of wheat germ
1/2 cup of pure maple syrup
1/2-3/4 of a teaspoon of ground cinnamon
pinch of salt
YOU DO
Preheat your oven to 175c.
Line a large baking tray with baking paper.
Mix all ingredients in a large bowl until everything is well coated in the maple syrup.
Pour the mixture onto the tray and spread it out so that it is even. Place the tray in the oven for 10 minutes. After 10 minutes check your granola and turn the tray if it is browning too much in one area. Put the tray back in the oven and cook the granola for another 10 minutes.
Remove from the oven and allow the granola cool. Once it has cooled, break it up and store it in an air tight container.
Enjoy with your favourite dairy free milk.
Servings: Enough for 5 – 7 small serves
Time: Takes about 30 minutes.
Freeze: N/A
