• Place your Fleximat on the top of your medium perforated baking sheet. Set aside.
• Preheat oven to 300F/150C.

CHRISTMAS GRANOLA PREPARATION

• In a Mixing Bowl, mix the rolled oats together with the slivered almonds, sunflower seeds, ground cinnamon and sea salt.
  8.82 oz old-fashioned whole rolled oats, 4 oz slivered almonds, 2.12 oz sunflower seeds, 1 tsp ground cinnamon, 1/8 tsp sea salt
  
• In a small ball, whisk in the chestnut purée together with maple syrup, coconut oil and vanilla bean paste. Add tour chestnut preparation to your dry ingredients. Mix until everything is well coated.
  6.17 oz chestnut purée, 0.71 oz Maple syrup, 0.71 oz coconut oil, 1 tsp vanilla bean paste
  
• Pour your preparation directly into your Fleximat. Use your spatula to spread the granola.
  

BAKE!

• Bake for 45 minutes at 300F/150C, carefully stirring every 15 minutes to promote even cooking. It is ready when the granola is lightly "golden". NOTE: Allow the granola to cool completely in order to obtain a crunchy texture.
  
• Once your Christmas Morning Granola with Chestnut Purée is out of the oven, use right away or store it in a tin metal box (It stays fresh up to 3 weeks). This year I wanted to gift it so I place it into 2 ornaments and added some chocolate chunks. Bon Appétit & Happy Holidays!