BCC RECIPE BOOKonline EN - Flipbook - Page 47
Nut-Free Granola
Serves: 11/2 cups | Prep Time: 5 mins | Total Time: 25 mins
Perfect for those with nut allergies, and students who attend nut-free schools.
Ingredients
Directions
| 90 g (1 cup) rolled oats
1. Preheat the oven to 350°F and line a large baking sheet with
parchment paper.
| 50 g (1/2 cup) shredded
unsweetened coconut
| 60 g (1/2 cup) pumpkin seeds
| 75 ml (1/3 cup) maple syrup
| 2,5 ml (1/2 tsp) cinnamon
| 1,25 ml (1/4 tsp) salt
2. In a large bowl, stir together the oats, coconut, pumpkin
seeds, maple syrup, cinnamon, and salt.
3. Transfer the mixture to the lined baking sheet and spread it out
for even baking. Bake until lightly golden, about 20 minutes.
4. Allow the granola to cool on the pan completely before
removing it.
Granola can be stored in an airtight container at room
temperature or in the fridge.
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