Prep: 10 minutes (plus 30 mins cooking time)
2 C rolled oats
¾ C pumpkin seeds
¾ C sunflower seeds
1 C almonds
2 tsp cinnamon
½ C butter, melted (can sub for coconut oil)
¼ C maple syrup
2 egg whites
Pinch of salt
Preheat oven to 160’C.
In a large bowl combine the oats, pumpkin seeds, sunflower seeds, almonds, vanilla WPI90, cinnamon and salt and stir until combined.
Add the melted butter, maple syrup, egg whites and mix well until everything is coated.
Transfer to a large lined baking tray and flatten with the back of a spoon.
Place in the oven for 30-35 minutes, checking it regularly and tossing the granola to avoid the edges from burning.
Allow to cool on the tray and store in an air-tight container.
Tip: for a balanced and satiating breakfast, add ½ C of the granola to a bowl with some vanilla yoghurt and fresh berries.