Ingredients
- 1 tablespoon virgin coconut oil
- 2 cups old-fashioned rolled oats (or 4-grain oats) (200 g)
- 1/2 cup raw almonds, coarsely chopped (60 g)
- 1/2 teaspoon cinnamon (ceylon)
- 1/8 teaspoon bourbon vanilla powder
- 1 teaspoon finely grated orange zest, from an organic orange (optional)
- Flaky sea salt, to taste
- 3 tablespoons maple syrup
- 1/2 cup coconut flakes, unsweetened (20 g)
- 1/2 cup dried mango, chopped (40 g)
- handful banana chips (20 g)
Instructions
- Preheat the tabletop glass-ceramic grill (or large skillet) over medium to medium-low heat (for the LeMax level 8 for 5 minutes, then reduce heat to level 6-7).
- Coat the surface with 1 tablespoon coconut oil.
- Add the oats, almonds, cinnamon, vanilla, salt, orange zest and maple syrup. Toss to coat, and cook, stirring often, for 4 minutes. Add the coconut flakes and stir to combine. Continue cooking until toasted, golden and aromatic, another 2 minutes. If you prefer a more caramelised mix, turn up the heat slightly, but watch closely to ensure the grains don't burn.
- Turn off the heat and add the dried fruit. Toss to combine and transfer to a large bowl to cool. The granola will crisp up it cools. Once completely, transfer to a glass jar or other sealed container for storage. Keeps in a jar with a tight lid for several weeks.
- Serve with yoghurt for a delicious breakfast. Enjoy!
Nutrition
Notes
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