GRANOLA BREAKFAST BOWLS
Serves: about 6 cups
 
INGREDIENTS
For the granola:
  • 3 cups rolled oats (use gluten free certified oats if GF)
  • 1 cup sunflower seeds
  • ¾ cup walnut halves, roughly chopped
  • ¾ cup sliced or chopped almonds
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ½ cup olive oil
  • ½ cup agave
  • Optional: ¼ cup dried cranberries
For the tropical breakfast bowls:
  • Coconut yogurt (or regular yogurt)
  • 1 mango, diced
INSTRUCTIONS
  1. Preheat the oven to 175°C.
  2. In a large mixing bowl, combine the dry ingredients - oats, seeds, nuts, cinnamon, and salt and mix. Next add the vanilla, oil, and sweetener and mix until thoroughly combined and well coated.
  3. Transfer the granola mix on to a baking tray and spread evenly with a rubber spatula. Bake for 18-20 minutes or until golden brown, making sure to keep a close watch as the granola can burn very quickly. Stir every 5 minutes to ensure even baking and to stop the granola from clumping together or burning.
  4. Remove from the oven and let it cool down completely. The granola should crisp up further as it cools down, so don’t worry if it’s a little wet when you take it out from the oven. Once it cools down you can add in the cranberries if using.
  5. Store in an airtight container for upto a week at room temperature, or longer in the refrigerator.
  6. To assemble the tropical breakfast bowls, scoop some granola into individual bowls. Top with coconut yogurt and diced mangoes.
Recipe by Sprig & Vine at http://sprigandvine.in/granola-breakfast-bowls/