This granola is the quintessential Christmas dish – it’s got a tinge of white, red and green and sweet undertones with a hint of vanilla and ginger. It’s the perfect summertime brekkie or brunch. Plus, it’s made with prebiotic-rich BARLEYmax® flakes, making it full of gut-loving fibre, antioxidants, heart-healthy fats and protein (especially when you team it up with the goodness of yoghurt).
Ingredients:
- 350g BARLEYmax flakes
- ¾ cup pepitas
- ¾ cup slivered almonds
- ¾ cup shaved coconut
- ½ cup extra virgin olive oil
- 1/3 cup golden syrup
- ½ tsp ground ginger
- 1 tsp vanilla extract
- 1 cup dried cranberries
Method:
- Preheat the oven to 150° C. Line a baking tray with baking paper.
- Add all the BARLEYmax flakes, pepitas, almonds and coconut to a mixing bowl.
- Mix the oil, golden syrup, ginger, and vanilla extract in a small pot over medium-high heat. Once it starts to boil, remove the pot from the heat, pour the liquid over the dry ingredients, and combine.
- Place the baking tray in the oven and bake for 25 minutes.
- Allow the granola to cool for 5 minutes, and then stir in the cranberries.
- Let the granola cool completely on the baking tray before serving.
- Serve with yoghurt.
Recipe and image kindly provided by BARLEYmax®, created by Joel Feren (@the_nutritionguy)