Maple Vanilla Granola
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 21mins
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- Serves
- 8
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- Calories
- 352
This granola is our all time favourite breakfast or snack. It is quick and easy to make, and stores for up to 6 weeks in an air tight container. Perfect for those busy mornings. We serve ours with greek yogurt and seasonal stewed fruit. Feel free to substitute the nuts and dried fruit in this recipe to your favourite nuts and dried fruits, get creative
recipe updated Jun 11, 2021
Ingredients
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- Coconut oil
- 50 g
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- Jumbo oats
- 140 g
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- Sunflower seeds
- 30 g
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- Salt
- 1 pinch
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- Ground cinnamon
- 1 teaspoon
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- Raw cashews
- 120 g
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- Pecan halves
- 120 g
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- Vanilla extract
- 2 teaspoons
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- Maple syrup
- 110 g
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- Dried cranberries
- 65 g
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- Coconut
- 30 g
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- Greek yogurt
- as needed
Tools
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Panasonic 4-in-1 Microwave Oven
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Large microwave-safe dish
Step preview
- To a large microwave-safe dish add the oats, nuts, seeds, cinnamon, and a small pinch of salt
- Add the maple syrup, vanilla and oil
- Mix well to make sure everything gets coated
- Spread the oat mixture in an even layer in the dish
- Cook on Combo 1 for 4 mins
- Mix well, and spread to an even layer
- Cook on combo 1 for 4 mins
- Mix
- Cook on combo 1 for 4 mins
- Mix one last time
- Cook on combo 1 for 4 mins
- Carefully remove the dish from the Panasonic 4-in-1 Oven
- Add the cranberries and shredded coconut to the dish and mix well
- Let the granola cool in the dish until it is fully cooled
- Store in an airtight container
- Serve with greek yogurt and your favourite fruit