Maple syrup gives a lovely rich flavour and crunch to this luxurious wheat-free granola. Try runny honey as an alternative to the syrup.
Suitable for Dairy-free | Wheat-free
Serves 8
Prep time 5 minutes
Cook time 25 minutes plus cooling
Nutrients per serving:
Ingredients
- 250g jumbo oats *
- 2 tbsp sunflower oil
- 3 tbsp maple syrup *
- 1 egg white, beaten till frothy
- 50g dried cranberries *
- 50g macadamia nuts, chopped roughly
- 30g pumpkin seeds *
* Available at Holland & Barrett
To serve:
- 125g dairy-free coconut yoghurt
- Handful of berries
- More maple syrup (optional)
Method
Step 1
Heat the oven to 180ºC/160ºC fan/gas mark 4.. Line a baking sheet with parchment. Put the oats in a bowl and add the oil, syrup and beaten egg white. Stir to coat, then spread over the parchment. Cook for 15 minutes.
Step 2
Stir through the fruit, nuts and seeds and return to the oven for 10 more minutes until starting to turn golden. Leave to cool before storing in an airtight jar.
Step 3
Serve with yoghurt, fresh berries and a drizzle more syrup if you like.
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