Blueberry & Hazelnut Granola

This recipe creates a fantastic crunchy breakfast you can even make for the week ahead because it’s easy to prepare, quick to cook, and portioned perfectly.

PREP TIME 7 mins

COOK TIME 7 mins

MAKES 5oz (140oz)

SERVING SIZE 1oz (30g)

½ cup almonds

¾ cup walnuts

¼ cup hazelnuts

⅓ cup almond flour

⅓ cup unsweetened desiccated coconut

1 tbsp unsweetened cocoa powder

1 large egg

⅓ cup salted butter, melted

¼ tsp liquid stevia

½ cup blueberries

5 cups unsweetened almond milk

1. Set the air fryer temp to 400°F (200°C).

2. Place all the ingredients except the blueberries and almond milk in a food processor. Pulse until roughly chopped and well combined. Pour the mixture into a high-sided baking dish.

3. Place the dish in the fryer basket and cook until golden brown and fragrant, about 7 minutes. Stir the granola every 2 minutes with a wooden spoon to ensure the top doesn’t burn.

4. Remove the dish from the fryer basket and allow the granola to cool. Portion an equal amount of the granola into 5 bowls and top each with an equal amount of blueberries. Serve each bowl with 1 cup of almond milk.

Tips If you don’t have a food processor, chop the almonds, walnuts, and hazelnuts into pieces, then mix the remaining ingredients in by hand in a large bowl. Store the cooked granola in an airtight container in a cool dark place for up to 5 days or in the fridge for up to 2 weeks.

NUTRITION PER 1oz (30g):


46g FAT




Blueberry & Hazelnut Granola

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