Recipe by Cake and Whisky

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These breakfast yoghurt pots, topped with paleo granola are everything any on-the-go breakfast should be: healthy, filling, satisfying and oh-so-super-good!

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Ingredients

• 500 g mixed nuts & seeds (I used a mix of skin-on almonds, cashews and sunflower seeds)
• 50 g unsweetened coconut chips
• 50 g unsweetened desiccated coconut
• 1 tbsp Poppy seeds
• 4 tbsp maple syrup or other unrefined sweetener of your choice (I used half maple half cane syrup)
• 2 tbsp extra virgin rapeseed or coconut oil
• 1 seeds from 1 vanilla pod
• ½ tbsp sea salt
• 1 zest of an organic lemon

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Method

1. Pre-heat the oven to 160°C (gas mark 5). Line a rimmed baking sheet with parchment paper.
2. Use a mortar & pestle to roughly crush the nuts. Pour into a large bowl.
3. Add the rest of the ingredients and mix until well combined.
4. Pour onto the prepared baking sheet and spread evenly. Bake for 25-30 min, stirring every 10 min until golden brown.
5. Take out of the oven and let the granola cool completely on the baking sheet before transfering to an airtight container.

View the recipe instructions at Cake and Whisky