We’re waking up to grainy crunchy goodness drizzled with nuut yogurt. Add an espresso on the side and embrace the day.
CRUNCHY KETO GRANOLA
1/2 cup almonds – chopped
1/2 cup walnuts – chopped
1/2 cup coconut flakes
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp black chia seeds
1 tbsp cinnamon
1/3 cup coconut oil
1 tsp vanilla extract
1 sachet nuut (any blend)
100g dairy-free or coconut yoghurt
2 tbsp strawberries or mixed berries – fresh or frozen
Preheat oven to 180C.
Combine all dry ingredients in a bowl.
Melt coconut oil in microwave and add vanilla extract.
Pour wet mixture into nut mixture and combine until coated.
Line a baking tray with paper and spread mixture into an even layer.
Bake for 20-25 minutes until golden brown.
Allow to cool completely before breaking into clusters.
Combine nuut with yogurt and blend well. Spoon over granola and add berries.
Granola can be stored in a glass jar or airtight container.