Breakfast Granola


• 350 g gluten-free rolled oats
• 65 ml coconut oil
• 190 g almonds, sliced
• 60 g brown sugar
• 60 ml honey
• 60 g raisins
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon vanilla



Preheat the oven to 150 C degrees. Prepare a baking sheet and line it with parchment paper.

Mix oats, almonds, sugar, salt and cinnamon in a bowl.

Add coconut oil, honey and vanilla to a saucepan and place over medium heat. Cook for 1-2 minutes, stirring often.

Pour the mixture over oats and stir well to combine. Spread the granola mix onto the baking sheet. Cook for 40 minutes, stirring every 10 minutes.

Let it cool and serve it topped with raisins.