MONTAGUE X MINIMAX Jazz Apple Granola INGREDIENTS 2 JAZZ™ Apples, cored and diced 4. Add the diced JAZZ™ apples to the 1 cup coconut oil, melted mixture and mix until the apples are 1 cup honey evenly distributed. (JAZZ™ hold their shape really well in baking.) 1 tsp ground cinnamon 5. Spread the mixture evenly over the 1 tsp sea salt lined baking trays. 1 tbsp vanilla extract 6. Bake for 30-40 minutes, stirring 8 cups rolled oats every 10-15 minutes, until the granola 1 cup almonds is lightly golden and toasted. 1 cup peanuts 7. Remove from the oven and let it 1/2 cup chia seeds cool completely on the trays. 1/2 cup LSA (Linseed, Sun昀氀ower 8. Once cooled, transfer the granola and Almond mix) to an airtight container and store it at room temperature for up to 2 weeks or in the freezer for up to 3 months. METHOD 9. Serve with Greek yogurt and sliced 1. Preheat the oven to 160°C JAZZ™ apples. (fan-forced) and line 2 large baking trays with baking paper. Note: If you prefer a sweeter granola, 2. In a large mixing bowl, combine you can increase the amount of honey the rolled oats, almonds, peanuts, to 1 1/2 cups or add 1/2 cup of dried chia seeds, and LSA. fruit such as cranberries or raisins 3. Add the sea salt, ground before baking. cinnamon, vanilla extract, melted coconut oil, and honey to the bowl and stir well to combine.