Lemon Myrtle Honey Granola
- 4 tablespoons Roogenic Lemon Myrtle Honey
- 2 teaspoons cinnamon grounded
- 100g puffed quinoa
- 350g rolled oats
- 200g coconut chips
- 150g pepitas
- 150g sunflower kernels
- 200ml coconut oil
- 150g agave syrup
- 50g chia seeds
- 200g almonds
- Preheat oven to 115°C (fan forced). In a large baking tray add all ingredients, mix well and place in oven.
- Continue to stir ingredients every 20 minutes until golden (usually 1.5 hours).
- Allow the granola to cool on the tray before transferring to an airtight container. Enjoy.
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