Coconut, Apricot & Mulberry Granola
Crunchy coconut, apricot, and mulberry granola packed with natural sweetness is perfect for a healthy, energizing breakfast or a dessert
Servings 6
Calories 1900kcal
Ingredients
- 300 g Rolled Oats
- 100 g Sliced Almonds
- 50 g Coconut Flakes not shredded
- ¼ tsp Ground Cinnamon
- 3 tbsp Sugar-free Syrup I use allulose-based syrups
- 1 tsp Vanilla Extract
- 40 g Coconut Oil
- 1 Pinch Salt
- 40 g Dried Mulberries
- 30-40 g Dried Apricots finely chopped
For serving
- 100 g Cottage Cheese
- ½ Fresh peach sliced
- ½ tsp Chia Seeds
- 1 tbsp Honey
Instructions
- Preheat your oven to 170°C (338°F).
- In a large bowl, combine oats, sliced almonds, and coconut flakes.
- Add cinnamon, syrup (if using), vanilla extract, coconut oil, and a pinch of salt. Mix thoroughly to coat everything evenly.
- Spread the mixture evenly on a baking tray lined with parchment paper.
- Bake for 30 minutes, stirring once or twice to ensure even toasting.
- Once golden and aromatic, remove from oven, cool slightly, and mix in the dried mulberries and chopped apricots.
- Store in an airtight container.
- To serve: top cottage cheese with chia seeds, granola, fresh peach slices, and a drizzle of honey.