Granola- 1 cup (120g) pecans or walnuts, coarsely chopped
- 1/2 cup (80g) almonds, coarsely chopped
- 1/2 cup (40g) shredded, unsweetened coconut
- 1/4 cup (50g) pepitas (pumpkin seeds)
- 1/4 cup (35g) sunflower seeds
- 1 tablespoon chia seeds
- 1/2 cup (80ml) maple syrup
- 2 tablespoons coconut oil
- 1 vanilla bean, split, seeds scraped
Oatmeal- 200g wholegrain traditional rolled oats
- 800ml water
- 6 medjool dates, pitted, chopped
- 1 apple, cored, chopped
- Milk, for serving
| Granola- Preheat oven to 140°C and line a baking tray with baking paper
- Combine the nuts, coconut, pepitas, sunflower and chia seeds in a bowl, mix well
- Heat maple syrup, coconut oil and vanilla bean together in a small saucepan over low heat. Pour over combined granola ingredients and stir to coat evenly
- Spread evenly on baking tray and bake for 20-30 minutes, stirring once or twice. Granola should be mostly dry and toasted. Remove and set aside to cool
Oatmeal- For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
- Combine the oatmeal ingredients in the cooking bowl
- Select SLOW COOK CUSTOM, LO heat, 8-10 hours
- When cooking has completed, stir through milk and serve immediately topped with granola
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