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Inca Berry Granola

Recipe by Sarah Cheah - Sarah Cooks

Mix your own Inca Berry granola for a feel-good fix with a sweet and sour tang

  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 2 cups rolled oats
  • 1/2 cup coconut flakes
  • 1/2 cup cashews
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt flakes
  • 1/2 cup dried Inca berries
  1. Preheat the oven to 160C.
  2. Melt the maple syrup and coconut oil together in a small saucepan or in the microwave. Set aside.
  3. Stir together the rolled oats, coconut flakes, cashews, ground cinnamon, ground ginger, and sea salt flakes.
  4. Pour in the melted coconut oil and maple syrup and stir gently until well combined.
  5. Spread the mixture out onto a lined baking tray and bake for 20 minutes, or until golden brown, stirring the mixture halfway through the cooking time.
  6. Allow to cool, then stir in the Inca berries. Store in an airtight container.

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