A funfetti coconut and maple granola
Bintu Hardy | Recipes From A Pantry
For the syrup
For the oats
Dr Oetkers sugar strands to your taste.
Heat oven to fan assisted 120C / 140C / 275F / gas 1.
Mix syrup ingredients together in a pot and warm gently on the cooker until combined.
Stir the cinnamon into the oats.
Add the syrup to the oat mix and combine thoroughly.
Spread oats in a thin layer on baking tray (you might need two trays) and bake for 20 mins.
Then add in the nuts and coconut, mix again and bake for another 20 mins.
Remove from the oven and let cool.
Stir in the sugar strands and serve.
Store in an air tight container for up to 2 weeks.
This recipe can be easily doubled up and you can add another couple of tbsp of maple syrup if you want it a little sweeter.