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breakfast
1 cup hazelnuts
1/2 cup coconut oil, melted
6 medjool dates
1/4 cup almond milk
1 1/2 cups gluten-free oats
1 cup quinoa flakes
1 cup shredded coconut
2 tbsp Power Super Foods Coconut Sugar
1 tsp cinnamon
1 tsp vanilla bean powder
1/2 tsp salt
Preheat oven to 180 degrees
Combine hazelnuts, coconut oil, dates and almond milk in a blender. Roughly blend.
Combine all remaining ingredients in a large mixing bowl, mix well and then stir through hazelnut blend (it’s easiest to use your hands).
Spread granola over a lined baking tray and place in the oven for 25-30 minutes, turning every few minutes.
Turn off heat and leave granola in the oven for approximately 10 minutes to continue baking.
Once completely cooled, store granola in an air-tight glass jar.
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