I’ve had a few requests to make a coconut free breakfast granola, so here it is. More scrumptious than before!!

Ingredients:

2 cups raw almonds
1 cup raw pepitas (pumpkin seeds)
1 cup raw sunflower seeds
1 cup raw linseeds
1 cup raw sesame seeds
1 teaspoon freshly ground nutmeg
1 teaspoon 100% vanilla powder

Method:

Pre-heat oven to 180ºC.

In a blender or food processor, chop almonds till almost meal texture.

Add pepitas, sunflower seeds and linseeds and blend again till well combined.

Pour into a baking tray (or two, depending on the sizes you have) and stir through the sesame seeds, nutmeg and vanilla.

Roast in the oven for 20 minutes, taking out at 10 minutes and stirring well to allow the toast to be even. Really, there’s nothing better than evenly toasted granola. Not too toasted though, keep an eye on it so it doesn’t burn.

Serving suggestions:

Sprinkle on fruit
Have as breakfast ‘cereal’ with almond milk – microwave or heat in a pan if you feel like ‘porridge’
Use as a crumble mixture on baked fruit
Add to smoothies
the possibilities are endless!!