Ingredients
250g rolled oats organic
20g puffed millet
1/4 cup shredded coconut
70g pumpkin seed
40g sunflower seed
125g macadamia chopped
25g flax seed
1/2 tspn cinnamon ground
1/ tspn sea salt
1/2 cup maple syrup
170g dried pear
60ml Verjuice
80g Burnt Fig Jam
250g rolled oats organic
20g puffed millet
1/4 cup shredded coconut
70g pumpkin seed
40g sunflower seed
125g macadamia chopped
25g flax seed
1/2 tspn cinnamon ground
1/ tspn sea salt
1/2 cup maple syrup
170g dried pear
60ml Verjuice
80g Burnt Fig Jam
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Methods
1
Preheat oven to 160C and Line two large trays with baking paper.
2
Combine all dry ingredients in a bowl, excluding the dried pear. In a separate bowl, mix together Extra Virgin Olive Oil and maple syrup before adding to the dry mix. Mix well.
3
Spread the mixture over the lined baking trays and bake for thirty to fourty minutes or until mixture is completely golden, mixing every fifteen minutes to ensure even cooking.
4
Reconstitute the dried pears in the Verjuice and microwave.
5
Place half a cup of granola and half a cup of Greek yogurt in a bowl and top with two teaspoons of Burnt Fig Jam and reconstituted pears.
6
Store the remaining granola in an air tight container.
1
Preheat oven to 160C and Line two large trays with baking paper.
2
Combine all dry ingredients in a bowl, excluding the dried pear. In a separate bowl, mix together Extra Virgin Olive Oil and maple syrup before adding to the dry mix. Mix well.
3
Spread the mixture over the lined baking trays and bake for thirty to fourty minutes or until mixture is completely golden, mixing every fifteen minutes to ensure even cooking.
4
Reconstitute the dried pears in the Verjuice and microwave.
5
Place half a cup of granola and half a cup of Greek yogurt in a bowl and top with two teaspoons of Burnt Fig Jam and reconstituted pears.
6
Store the remaining granola in an air tight container.
