This is my ‘go to’ granola recipe and it really lends itself to being played around with. You can vary the nuts and fruits to suit your personal taste or even according to what you have in your store cupboard.
My granola is free of any refined sugar and gets its sweetness from maple syrup which gives a much slower release of energy than sugar or even honey. It also makes this granola vegan friendly.
Pre-heat the oven to 150°C. Line 2 baking sheets with baking parchment.
In a large mixing bowl combine all the ingredients except the fruit and coconut. Divide between the baking sheets and put in the oven for 15 minutes. Remove from the oven and give a good stir. Return to the oven for a further 5 minutes. Remove again and add the fruit and coconut. Give it a good stir and return to the oven for 10 minutes.
Allow to cool and store in an airtight container for up to a month. Serve with fresh fruit and your favourite milk or yoghurt.
300 g rolled oats
150 g flaked almonds
75 g pumpkin seeds
50 g sesame seeds
50 g flaked coconut
150 ml best quality maple syrup
2 tablespoons cold pressed rapeseed oil
100 g dried cranberries
juices
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