Empty My Fridge
High Fibre Toasted Granola Meal Prep CHANGED My Breakfast Routine!
Ingredients
- Oats4 ½ cups
- Almond · roughly chopped150 g
- Pumpkin seed½ cups
- Cinnamon · ground1 ½ tsp
- Salt · flakes1 tsp
- Coconut oil · melted½ cups
- Maple syrup⅓ cups
- Vanilla1 ½ tsp
- Coconut · shredded½ cups
- Cranberry · dried½ cups
- Yoghurt
- Milk
- Mixed Berries or Fruit of Choice
Instructions
- Preheat the oven to 180°C (350°F).
- Mix the rolled oats, chopped almonds, pepitas, cinnamon and sea salt in a bowl.
- Add the melted coconut oil, maple syrup and vanilla, and stir until everything is coated.
- Spread the mixture evenly on a parchment-lined baking tray and bake for 10 minutes. Stir well, then bake for another 10 minutes.
- Add the shredded coconut, mix, and bake for 7 more minutes until toasted. Let it cool for 30 minutes.
- Stir in the dried cranberries, then store in an airtight jar in a cool, dry place for up to 2 weeks.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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MilkYoghurtAlmondCoconutOatsCranberryPumpkin seed
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