- Preheat the oven to 160C.
- Melt the maple syrup and coconut oil together in a small saucepan or in the microwave. Set aside.
- Stir together the rolled oats, coconut flakes, cashews, ground cinnamon, ground ginger, and sea salt flakes.
- Pour in the melted coconut oil and maple syrup and stir gently until well combined.
- Spread the mixture out onto a lined baking tray and bake for 20 minutes, or until golden brown, stirring the mixture halfway through the cooking time.
- Allow to cool, then stir in the Inca berries. Store in an airtight container.
Inca Berry Granola
Recipe by Sarah Cheah - Sarah Cooks
Mix your own Inca Berry granola for a feel-good fix with a sweet and sour tang
Ingredients
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 cups rolled oats
- 1/2 cup coconut flakes
- 1/2 cup cashews
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt flakes
- 1/2 cup dried Inca berries
