Kaitlin Colucci
Writer and expert4 months ago
- Servings
- 1 batch
- Prep Time
- 60 minutes
Ingredients
- 280g porridge oats
- 200g buckwheat flakes
- 50g sesame seeds
- 50g pumpkin seeds
- 50g sunflower seeds
- 40g chopped walnuts/pecan nuts/brazil nuts
- 50ml rapeseed oil or coconut oil
- 50ml syrup
- 200ml water
- 250ml lactose-free yoghurt/oat yoghurt
Instructions
1.
Heat the oven to 175°C.
2.
Mix flakes, oats, seeds, and chopped nuts in a baking pan.
3.
Pour syrup, rapeseed oil/coconut oil (heat until liquid), and water over the mixture. Stir so that the mixture becomes slightly clumpy.
4.
Roast in the oven for about 45 minutes. Stir every fifteen minutes to prevent the top layer from burning. The granola should have some colour and feel dry and crispy when done.
5.
Flavour with, for example, cinnamon, vanilla, or cardamom.
6.
Serve with your choice of yogurt.
Kaitlin Colucci
Writer and expert
Kaitlin Colucci is currently lending her expertise to Belly Balance, the innovative app revolutionising the management of IBS, where her contributions are making significant impacts on patient care and supporting other healthcare professionals.
Kaitlin is one of the leading gut health dietitians in the UK and founder of The Mission Dietitian, combining nearly a decade of experience in dietetics with her passion for yoga teaching. Renowned for her innovative approach, Kaitlin specialises in integrating science-backed nutrition with the healing practices of yoga, meditation, and breathwork to address the complexities of IBS and other gut health disorders.
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