Ahhhh granola! Such an amazing breakfast which can be freshly made ready for the week ahead. This granola stores well, tastes great and is packed with so many goodies to keep you going for longer without the sugar highs and lows of a store-bought granola. I haven't met a mouth yet that doesn't like this recipe!

Blueberry & Hemp Seed Granola

Serves 10
Prep time: 10 minutes
Setting time: 15-20 minutes

INGREDIENTS

1 1/2 cups (150g) gluten-free rolled oats or rolled buckwheat
1/4 cup (10g) puffed amaranth
1/4 cup (30g) chia seeds
25g chopped almonds
1/4 cup (30g) sunflower seeds
1/4 cup (30g) hemp seeds
1/4 cup (30g) flaked brown rice
1/3 cup (20g) flaked coconut
1/2 teaspoon cinnamon
1/2 cup (125ml) coconut oil
1/2 cup (125ml) coconut nectar or rice malt syrup
1/3 cup (55g) dried blueberries

METHOD

Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
Place all the dry ingredients, except the dried blueberries, in a large mixing bowl and combine.
Place the coconut oil and coconut nectar in a seperate bowl. Heat over a double boiler orin a microwave for about 30 seconds or until just melted.
Pour the liquid over the dry ingredients and mix until everything is well combined.
Spread the mixture evenly across the lined baking tray and bake for 10 minutes. Stir the ingredients around on the tray, and cook for another 5-10 minutes until golden. Remove from the oven, evenly sprinkle the dried blueberries on top and then let the granola cool completely on the tray.
Store in an airtight container or jar for up to 2 weeks.