1 cup raw cashews
1 cup coconut flakes
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
⅓ cup coconut oil melted
3-4 heaped spoons of honey (or maple syrup)
2 tbsp cinnamon ground
1 tbsp almond butter or peanut butter (optional)
1 serve (25g) Two Islands Vanilla Pea Protein Powder
Pinch of salt
Heat oven to 160C° (bake) and line a baking tray.
- Place all measured out ingredients into a food processor to combine and chop up – don’t blend too long as you still want the granola chunky.
- Once combined and sticky (add more sweetener or coconut oil if more liquid is needed) place onto the baking tray evenly. Cook for around 10 minutes or until golden. Make sure to keep your eyes on the oven as it can burn easily.
- Once cooked, leave on the tray to cool down and clump together for 45 minutes before touching it. This is the key to achieving chunky granola!
- Store in an airtight container or jar.