A delicious combination of oats, seeds and almonds, ideal for your morning cereal, sprinkled on fruit and yogurt or as a tasty snack. Store in an airtight jar for upto a month, if it lasts that long! Works perfectly with gluten-free oats too.
You can easily vary the recipe to your taste, for example, replace some or all of the maple syrup with honey, add sesame seeds, use different dried fruit or experiment with your favourite nuts or coconut shavings.
Serves 8
2 tbsp coconut oil
150ml maple syrup
1 tsp vanilla extract
300g rolled or Jumbo oats
2 tsp cinnamon
50g sunflower seeds
50g pumpkin seeds
100g flaked almonds
50g dried cranberries
50g raisins
Preparation Time: 5 minutes. Cooking Time: 32 minutes.
1. Line a large baking sheet with baking paper – you might need 2 sheets or trays.
2. Heat the coconut oil and maple syrup in a small saucepan on the simmering plate, hotplate on simmering setting or induction on medium until just melted – do not allow to boil.
3. Remove from the heat and stir in the vanilla.
4. Place the oats, cinnamon, sunflower and pumpkin seeds and almonds in a large bowl and stir in the melted mixture until evenly mixed.
5. Tip the mixture out on to the prepared baking sheet and spread out evenly.
6. Place in the oven. CAST OVEN: on the grid shelf on the floor of the baking oven or oven on B4 setting. FAN OVEN: preheated to B4/160°C/325°F. Bake for 15 minutes.
7. Remove from the oven and stir in the cranberries and raisins. Bake for a further 10-15 minutes until golden brown.
8. Allow to cool completely on the tray. This granola will keep in an airtight jar for up to one month.
