Breakfast & Brunchdeliciouslyella
Crunchy Hazelnut Granola
This is the kind of granola you make once and then accidentally start sprinkling on everything. It’s naturally high in fibre, full of good fats, and with the optional flaxseed it gives you an extra omega 3 boost too. We love it spooned over yoghurt with berries.
👥 10 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●saucepan
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 160°C fan / 350°F. Line a medium baking tray with baking parchment.
2
Add the hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds, ginger, cinnamon and a pinch of flaky sea salt (if using) to a large bowl. Mix well.
hazelnuts5.3 ozpumpkin seeds3.5 ozsunflower seeds3.5 ozsesame seeds2.1 ozground ginger1 teaspoonground cinnamon1 teaspoonsea salt1 pinch
3
Melt the coconut oil in a heatproof bowl in the microwave, or in a small saucepan over low heat. Pour it into the bowl with the dry ingredients, add the maple syrup, then stir well until everything is evenly coated.
coconut oil1 ozmaple syrup2 tablespoons
4
Tip the mixture onto the lined tray and spread it out into an even layer. Bake for 25–⏱️ 30 minutes, stirring halfway through, until golden and smelling nutty. Leave to cool completely on the tray – it will crisp up as it cools.
5
Once fully cooled, gently stir through the dates and ground flaxseed (if using). Store in a jar or airtight container for 2–3 weeks.
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