TOASTED COCONUT GRANOLA

I ran out of my regular smoothie bowl topper and decided to have a go at making my own granola. I’d never made granola before, but I think that this batch turned out pretty good. It’s super simple to make but also really versatile, next time I plan on adding in some nuts and dehydrated fruits for extra flavour and crunch.

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Ingredients 

  • 1 cup rolled oats
  • 1 cup pitted medjool dates
  • 1 cup shredded coconut
  • 2 tbs rice malt syrup

Directions

  • Preheat oven to 180 degrees C
  • Remove the pits from the medjool dates, and place them into a food processor with the oats and coconut shreds
  • Pulse the dates, coconut, and oats together until they appear to be clumped together
  • Spread the mixture evenly onto a parchment lined baking tray and drizzle with rice malt syrup
  • Bake in the oven for approximately 20 minutes, or until it appears golden brown on the top
  • Once it has cooled store in an air tight container, sprinkle on top of smoothies, breakfast cereals, acai bowls, and nice-cream

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