Happy Thanksgiving Hip & Healthies! To celebrate, we’re giving you a sneak peak into our eBook In The Hip & Healthy Kitchen with this Be Grateful Granola we just know you’ll love. Cultivating gratitude is of course what thanksgiving is all about! What are you grateful for?
- 3/4 cup blueberries
- 1/4 cup of pomegranate seeds
- 1 tbsp pistachio, pine or brazil nuts
- 1 tbsp sultanas
- 30g ground flax (2 heaped tablespoons)
- 1/2 cup gluten free oats
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 cup almond milk
Preheat the oven to 190 degrees celcius. Boil the blueberries in the almond milk and just before they begin to pop add the sultanas, cinnamon and vanilla extract. Transfer the gooey mixture into the bottom of a small cooking dish (like a ramekin), placing the pomegranate seeds on top. Then, grind or pummel the oats with a rolling pin or pestle and mortar – put some effort in! Next add the flaxseeds and your nuts of choice to the oats in a bowl. Layer this on top of the blueberry mixture in the ramekin. Pop into the oven and cook for 10-15 minutes, or until the top begins to brown.
VG, V, WF, GF, DF, SF
For More Recipes Like This One Download our eBook In The Hip & Healthy Kitchen Here