This is really luxurious and when teamed with Greek yoghurt  and raspberries, it makes a lovely high protein breakfast during the warmer months!

Quantity:

Makes 9 Half cup size portions or 18 quarter cup size portions

Cost:

€2.56 in total

Ingredients:

• The flesh from half of a fresh Coconut- Grated
• 3 Tbsp Almond Butter
• 2 Tbsp Chopped Almonds (chunky)
• 3 Tbsp Sunflower Seeds
• 3 Tbsp Pumpkin Seeds
• 3 Tbsp Chia Seeds
• 3 Tbsp Milled Linseed/Flax
• 3 Tbsp Maple Syrup
• 2 Tbsp Coconut oil-Melted
• 1 Tbsp Cinnamon
• 1.5 Cups of Porridge oats

Method:

1. Heat the Oven to 175c
2. Line a large baking tray with a piece of baking paper (grease proof paper)
3. Mix together all of the ingredients in a big bowl
4. Spread the mixture on the oven tray
5. Bake for 35-45 minutes- this will depend on how hot your oven is,  I bake mine for 40 mins, but I make sure I keep checking it for its last 5 minutes of cooking time as it doesn’t take long to burn!
6. Allow to cool completely on the tray before transferring it to a big jar

Serving Suggestion:

Our serving suggestion for a breakfast you can make on the spot and eat, or prep in advance and eat on the run is: ½ Cup natural Greek yoghurt, topped with a cup of fresh raspberries (frozen), these could either be whole or blended into a puree, topped with your granola! If you are prepping in advance put the granola portion into a separate little container or bag and just pour it on when you are ready to eat it, otherwise it will go soggy!

Nutritional info:

Tips:

• If you already have almond butter made up in a jar as one of your store cupboard ingredients, then the only time consuming part of this is the 10 minutes it will take you to whack open your coconut and chop the flesh out! It really is this easy!

• Granola is deceptively high calorie/fat, so make sure you are not tucking into a big bowl of it and are only using it as a yoghurt topper!