Coconut & Almond Granola Clusters with Blueberries
Coconut, almonds, dried blueberries and a touch of cinnamon make for a rather indulgent breakfast.
dark brown soft sugar
raw cacao nibs
Preheat oven to 150 C (140 C fan) and line a baking tray with paper or a silicone baking mat.
Place the oats, coconut, almonds, brown sugar and salt into a high speed blender and blend for 10 seconds until the nuts are coarsely chopped and everything is combined.
Whisk the egg white until it is light and foamy, and stir in the sunflower oil.
Add the blended mixture to the whisked egg white/oil and stir throughly to combine.
Spread the mixture out on a single layer on the baking tray and bake for 20 – 25 minutes, stirring after 10 minutes, until light golden.
Leave to cool for 20 minutes on the tray before transferring to a bowl and tossing gently with the dried blueberries and raw cacao nibs.
Store in an airtight container.
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