Poppy Seed Granola
Ingredients:140g gluten-free oats 45g quinoa flakes 50g poppy seeds 1 heaped tbsp brown sugar Pinch of sea salt 2 tbsp coconut oil, melted 1 tbsp tahini 60ml maple syrup 1 tsp vanilla paste Juice 1 clementine 50g cacao nibs 25g coconut flakes
- Pre-heat the oven to 170C/375F/Gas 3. Line a baking tray with parchment paper and add the oats, quinoa, poppy seeds, sugar and salt. Stir to combine.
- Whisk together the coconut oil, tahini, maple syrup, clementine juice and vanilla paste until smooth. Pour over the oat mix and stir to fully incorporate before baking for 15-20 minutes in the oven, stirring once to ensure it toasts evenly.
- Add the cacao nibs and coconut flakes and toast for a further 5-7minutes, stirring once. Remove from oven and let it cool completely before transferring to a sterilised jar.
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