- 1 bag frozen nudefruit raspberries
- ¼ cup coconut oil
- ¼ cup lemon juice
- 2 tbsp lemon zest
- ½ cup honey
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1 tsp Himalayan salt
- 2 cups organic gluten free oats
- 1 cup organic walnuts
- ½ cup organic raw pumpkin seeds
- ½ cup organic raw sunflower seeds
- ¼ cup organic raw hemp seeds
- 1 cup large coconut flakes
This quick and easy granola recipe that is packed full of vitamin E, Vitamin C and Essential Fatty Acids. Enjoy for breakfast with your favourite coconut yogurt or as a snack by the handfuls.
Preheat the oven at 300° F.
In a food processor blend the raspberries, coconut oil, lemon juice, lemon zest, honey, cinnamon, ginger and salt. Blend until pureed and set aside.
In a food processor, blend the walnuts, pumpkin seeds, sunflower seeds and pulse until just combined.
In a large bowl add the Raspberry puree, the nut and seed mixture and the oats. Stir until just combined.
Spread the mixture onto a baking tray lined with parchment paper.
Bake for 30-45 minutes, making sure to stir often.
Once the granola starts to look a bit lightly toasted (browned) take out of the oven to cool down.
Once cooled down, it will become crunchier.