Honey Nut Granola

www.cocobeanco...
This is my absolute favourite breakfast! It has the perfect balance of sweetness from the cranberries, raisins and honey, the perfect crunch from the deliciously roasted nuts and seeds and then the coconut flakes enveloped in fragrant cinnamon round it off to perfection.
Ingredients:
(makes one large jar)
1 cup brazil nuts or hazelnuts
1 cup almonds
1/2 cup hazelnuts (skinned)
1/4 cup white sesame seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup coconut flakes
2 cups rolled oats
3 Tbsp coconut oil
4 Tbsp honey (or maple syrup)
2 tsp cinnamon
1/4 cup raisins
1/2 cup dried cranberries
1/2 tsp salt
Method:
Preheat the oven to 180 C.
Chop the nuts so that they are nice and chunky.
Pour the nuts, seeds, coconut flakes and oats into a large mixing bowl.
Pour the coconut oil, honey and cinnamon into a small pot on the stove and melt until all of the ingredients are combined. You can also do this in the microwave for about 40 seconds.
Add the melted wet ingredients to the dry ingredients in the large bowl and stir to coat all of the ingredients in the delicious honey syrup.
Spread the mixture onto a large baking tray and bake for 30 minutes, stirring after 15 minutes so that the granola turns a beautiful golden brown colour.
Once it has finished baking, remove it from the oven and leave it to cool. Now stir the raisins and dried cranberries through the golden granola and pour into a glass jar or any air tight container. It will stay crunchy and fresh for several weeks!
Tip:
You can place the nuts into a food processor and pulse to chop them, if you don’t feel like chopping them all up by hand.
Add any other nut or seed that you prefer.
Adding the raisins and cranberries at the end will prevent them from burning and becoming too chewy.