Almond Cinnamon Granola
Breakfast

Almond Cinnamon Granola

Prep Time
5 Minutes
Cooking Time
10 Minutes

Almond and cinnamon – these two flavours are a match made in heaven, which along with a satisfying amount of crunch, make this Almond Cinnamon Granola a delicious mix. We’d say that it’s the making of a perfect breakfast, but since we made this, we’ve been sneaking granola into our day whenever we can!

Almond & Cinnamon Granola *gluten free* // Pureharvest

1 cup almond meal
3/4 cup rolled oats
1/2 cup shredded coconut
1/4 cup pumpkin seeds
1/4 flaked nuts
1/4 cup coconut oil
1/4 cup Pureharvest Rice Malt Syrup 1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 pinch sea salt

Preheat the oven to 180°C and slightly oil a non-stick flat baking tray.

In a large bowl, mix together all the dry ingredients. In a small saucepan, heat the rice malt syrup and coconut oil together until runny, this should take about 30-60 secs.

Pour syrup over the dry ingredients and mix well. Spread the mixture onto the prepared tray and bake in the oven for 25-30 minutes. Give the tray a shake every 10-15 minutes to ensure the granola toasts evenly and does not burn.

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