It’s been a strange and challenging year for Canberra’s beloved hospitality scene. After a marathon…
A sweet and simple granola recipe with all the goods; honey, almonds, seeds and toasted coconut!
- 3 cups rolled oats
- 1/4 cup plain flour
- Pinch sea salt
- 1/4 cup coconut oil
- 1/2 cup honey
- 1/2 cup almonds
- 1/4 cup chosen seeds (pumpkin or sunflower would work fine)
- 1/4 cup shredded coconut
Preheat oven to 160°C.
In a medium mixing bowl, mix the rolled oats, flour and sea salt well.
In a heatproof bowl, melt the coconut oil. When melted, add with the honey to the oat mixture. Using your hands or a spoon, mix the oats well so they are evenly coated
Spread your mixture onto a pre-prepared baking tray evenly. Bake for 20 minutes. Stir, top with almonds and seeds and bake for another 10 minutes. Add shredded coconut and cook for a further 10 minutes. Everything should be nice and browned but NOT burned—so keep eyeballing it.
Allow your mixture to cool BEFORE stirring (this helps the granola to cluster up a bit).
To serve: scoop a generous bowl-full of granola and add your desired amount of your chosen milk.
Storage: in an airtight container for up to two weeks.
PHOTOGRAPHY + STYLING Anisa Sabet
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