Tumeric Sunflower Seeds Granola

This tumeric sunflower granola is so much better then store-bought. Plus your entire home smells really good, so ‘all-day-long’ free aroma’s that will fill you with joy.

I prefer this granola plain just with some milk so it soaks up all the amazing flavours! Great for a (little) hunger snack.

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Ingredients:

• 300-350 g old fashioned oats

• 5 whole-wheat rice crackers (broken into chunks using your hands)

• 60 g sunflower seeds

• 40 g pine nuts

• 50 grams of sesame seeds

• 40 grams of chia seeds

• 80 grams of roughly chopped hazelnuts

• 80 grams of roughly chopped pecan nuts

• 2 teaspoons of ground ginger

• 3 teaspoons of ground tumeric

• 1 teaspoon of ground cinnamon

• 1 teaspoon of sea salt

• 6 tablespoons of maple syrup

• 3-4 tablespoons of sunflower butter (you can use any kind of nut-butter)

• 3 tablespoons of coconut oil

• splash of oat-milk (-/+ 2 tablespoons)

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Directions:

1. Preheat the oven to 160°C and line 2 baking sheets with parchment paper.

2. In a large bowl, combine the oats, whole-wheat rice crackers, hazelnuts, pecan nuts, sesame seeds, pine nuts, sunflower seeds, chia seeds & all the spices. Mix well and set aside.

3. In a small saucepan over low heat, combine sunflower paste, maple syrup, oat-milk and coconut oil. Stir for about 3 minutes. Remove from heat & let it cool down for 5 minutes. Pour the mixture over the oats mixture and stir using a rubber spatula just until moist.

4. Spread half of the mixture in an even layer onto the prepared baking sheet (not too much on 1 sheet or it will not get so crunchy!). Repeat with second sheet.

5. Place the 2 sheets into oven and bake for 20-25 minutes until golden brown, stirring the mixture halfway through baking.

6. Let it cool down completely before serving or storing.

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