Lemon, Coconut and Ginger Granola

Lemon and Ginger Granola

I love a bowl of granola and I always feel better when I’ve made it myself and know exactly whats inside. I usually opt to have it with a plant based milk like almond or coconut milk but this one goes especially well with yoghurt because of the tangy lemon twist. It is super easy to make and you can change any of the ingredients for nuts or seeds of your choice. Once you have baked your granola, keep it in a jar or air tight container and it will last for up to three months.

Ingredients:

Dry:
2 cups of oats
1 cup of pumpkin seeds
1 cup of desiccated coconut
1/2 cup sesame seeds
1 cup of raisins

Wet:
1 tbsp almond butter
1 tbsp coconut oil
1 tbsp agave syrup
1 tbsp lemon juice
1 ripe banana
1 tsp ground ginger

Method:
Pre-heat your oven to 150 degrees. Mash your banana in a bowl and add all the other wet ingredients (almond butter, coconut oil, agave syrup, lemon juice and ground ginger). Pour the oats, coconut, pumpkin and sesame seeds in a baking tray and coat them with the wet ingredients until sticky. Bake in the oven for twenty minutes and stir every five minutes to make sure it cooks evenly. Add the raisins or any other dried fruit and the end.

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