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JuicyChef’s Breakfast Granola

Recipe courtesy of Loshusan Supermarket

Chef's Note:

I love making a big batch of granola for my family. I typically make it on a Sunday night and breakfast is sorted out for the week for the days there is no time to prepare a cooked one. This is delicious with regular or plant based milk, or Greek yogurt. Store in an air tight container.


  • Serves: 10
  • Prepare: 10 mins
  • Cook: 35 mins
  • Ready In: 45 mins

Ingredients

 

4 cups old fashioned rolled oats
1 cup coconut flakes
1 cup pumpkin seeds
3 tbsps crunchy peanut butter
3 tbsps coconut oil
3 tbsps maple syrup
1 tbsp ground cinnamon
1 cup semi sweet chocolate chips
1 cup dried cranberries

Method

 

1. Preheat oven to 300F and line a baking tray with foil.
2. In a large bowl, add oats, coconut flakes, pumpkin seeds, peanut butter, coconut oil, maple syrup and cinnamon and mix well with clean hands.
3. Add oat mixture to the baking sheet and pat down with your hands.
4. Bake for 30-35 minutes until golden brown and fragrant.
5. Remove from oven and break up mixture with a fork and cool down.
6. Once cooled,  mix in the chocolate chips and dried cranberries. 

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