Spiced coconut granola

Name: Spiced coconut granola
Total time: 45 min
Yield: 6
Ingredients: 50 g groundnut oil; 75 ml maple syrup; 300 g giant rolled oats; 50 g pumpkin seeds; 50 g sunflower seeds; 50 g golden linseed; ½ tablespoon ground cinnamon; 1 teaspoon ground ginger; 50 g toasted coconut flakes; blueberries; yoghurt

Vegetarianv

Serves 6

Cooks In45 minutes plus cooling

DifficultyNot too tricky

Jamie Magazine Fruit Mother's day Breakfast Baking

Nutrition per serving

Calories 485 24%
Fat 28.8g 41%
Saturates 8.2g 41%
Sugars 9g 10%
Salt 0g 0%
Protein 11.2g 22%
Carbs 41.2g 16%
Fibre 9.8g -

Of an adult's reference intake

Jamie Magazine

By Joss Herd

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Ingredients

50 g groundnut oil
75 ml maple syrup
300 g giant rolled oats
50 g pumpkin seeds
50 g sunflower seeds
50 g golden linseed
½ tablespoon ground cinnamon
1 teaspoon ground ginger
50 g toasted coconut flakes
blueberries
yoghurt

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Joss Herd

Tap For Ingredients

Method

Preheat the oven to 180ºC/gas 4. Heat the oil and maple syrup in a small saucepan for about 3 minutes, until just bubbling.
Place the oats, seeds and spices into a bowl, pour over the warmed maple syrup mixture and stir well to combine. Tip it onto a large baking tray and press into a single layer.
Pop it in the oven and bake for 35 to 40 minutes, until toasted, stirring occasionally to toast all sides.
When it’s done, leave to cool before mixing in the coconut flakes. Serve with blueberries and yoghurt.