Fonio Granola

Preparation time: 45 mins

Servings: 6 persons

Ingredients (Granola):

• 90g roll oats

• 90g uncooked FONIO

• 280g raw almonds ( roughly chopped)

• 1 tbsp coconut sugar 

• 4 tbsp coconut oil

• 85g maple syrup

• Pinch of salt

Ingredients (BlackBerry Compote):

• 700g BlackBerry

• 100g caster sugar

• Juice of 1/2 lemon

• Pinch of cinnamon (optional)

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Method (Fonio Granola):

1. Preheat oven 170 c

2. Add Oats, Fonio, Almonds, Coconut Sugar and salt to a large mixing bowl. Stir to combine.

3. To a small saucepan, add coconut oil and maple syrup. Warm for 2-3 minutes, whisking frequently to combine until there is no visible separation.

4. Pour coconut oil and maple syrup mixture over dry ingredients. Stir to combine until all are
   thoroughly coated.

5. Arrange on a large baking tray and spread evenly into an even layer. Bake for 20 minutes, remove from oven and toss the granola. Return to the oven and bake for
   another 10 - 15 minutes. Do please keep watch carefully to avoid burning. You will know it is done when the Granola is deep golden brown and very fragrant.

6. Let it cool completely before storing in a airtight container at room temperature for up to 2 weeks.

Method (BlackBerry Compote):

1. Put all ingredients in a saucepan for the blackberry compote and bring to a simmer over low heat.

2. Let it simmer for 10 minutes until the juice has thickened slightly. It will thicken further as it cools.

Serve with Greek yoghurt and FONIO Granola!