Cherry, Coconut & Pumpkin Seed Granola.
There’s nothing more satisfying than making your own batch of tasty, crunchy granola goodness. Knowing that it has nothing but good stuff in it and zero preservatives, will have you sprinkling it on everything. Trust me one batch doesn’t last long.
A quick and easy breakfast when you’re looking for something slightly sweet(you could even make a savoury one!) but nutritious as a break from savoury breakfasts, a mid morning snack on top of raspberries or an after dinner dessert with some coconut yogurt when you feel like a treat - homemade granola gets my vote.
This one is particularly good for sperm health as it’s packed full of pumpkin seeds and dried cherries. Get creative though and see what granola recipes you can come up with using your favourite nuts and seeds.
Cherry, Coconut & Pumpkin Seed Granola
Ingredients
- 200g almonds
- 100g walnuts
- 100g gluten-free oats
- 50g coconut flakes
- 50g dried cherries
- 50g pumpkin seeds
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 80g coconut oil
- 40g maple syrup
Instructions
- Preheat oven to 180C and line a baking tray with parchment paper.
- In a blender mix half of the oats together with the almonds, walnuts, coconut flakes and sea salt. Blend until broken down into small pieces depending on how you like your granola.
- Add in the cherries, pumpkin seeds, cinnamon and nutmeg, pulse to mix.
- Place the dry mixture into a mixing bowl.
- In a small pan heat the coconut oil until liquid and add the maple syrup. Stir to combine then pour over the dry mixture and toss to fully coat.
- Spread the granola mix out evenly onto the baking tray and bake for 15mins.
- After 15mins give the granola a mix in the pan to ensure it bakes evenly. Bake for another 5mins or until golden brown. Keep checking on your granola as it can burn easily.
- Once cooled store in an airtight container.