Almond and raspberry granola
A delicious low-sugar granola, full of fertility-boosting healthy fats.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Keyword: chunky granola, raspberry and almond granola
Author: The Fertility Kitchen
- 140 g almonds roughly chopped
- 85 g gluten-free rolled oats
- 30 g chia seeds
- 25 g hemp seeds
- 20 g pumpkin seeds
- 15 g sunflower seeds
- 6 tbsp extra virgin olive oil
- 2 tbsp honey or maple syrup
- 2 tsp almond extract
- 1 tsp vanilla extract
- 2 tbsp freeze dried raspberries
To serve
- Handful fresh raspberries
- Yoghurt or milk of your choice
Preheat the oven to 140℃ (280℉) and line a baking tray with plastic-free baking parchment.
Place the almonds, rolled oats, seeds, olive oil in a large bowl and mix to combine.
Place the olive oil, honey, almond extract and vanilla extract in a jug and whisk to combine. Pour onto the dry ingredients and mix until well-coated.
Spread evenly on the prepared tray and bake for 35-40 minutes, or until golden brown, turning once halfway through. Allow to cool completely, transfer to a bowl, add the raspberries and mix to combine.