- Freezable
- Vegetarian
- Gluten-free
- Lower-carbohydrate
- Batch-prep friendly
Ingredients
Serves: to taste
- 100g almonds, finely chopped
- 50g walnut halves, finely chopped
- 100g pecans, finely chopped
- 50g pumpkin seeds
- 50g sunflower seeds
- 50g ground flaxseed
- 100g coconut flakes or desiccated coconut
- 1 tsp cinnamon
- 100g almond butter
- 1 tsp vanilla bean paste
- 50g butter or coconut oil
- 1 large egg white
Method
Step 1
Preheat the oven to 180°C/160°C fan.
Step 2
Mix the almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, ground flaxseed and coconut to a large mixing bowl.
Step 3
Using a small non-stick saucepan over low heat. Melt the almond butter, vanilla, cinnamon and butter until combined, and set aside.
Step 4
In a separate, smaller mixing bowl, beat the egg white, until stiff peaks form. Fold in the almond butter mixture into the bowl with the nuts and seeds, until combined. Then fold in the egg until combined.
Step 5
Line a non-stick baking tray with parchment paper. Press the granola mixture down onto the tray until flattened and about 1-2cm thick.
Step 6
Bake in the oven for 25mins, or until golden brown and crisp. Cooking times will vary depending on your oven.
Step 7
Allow to cool before crumbling into clusters. Store in an airtight container and consume within one week. Serve with fruit and Greek yoghurt, cows milk or soy milk for a balanced breakfast. 1 serving is roughly 60g.
