Ingredients

• Oats

• Nuts and seeds

I use cashews, Brazil nuts, pecans, sunflower seeds and almonds. Other options include walnuts, which are rich in Omega-3s,  peanuts, pistachios, macadamia nuts and pumpkin seeds.

• Unrefined Oil

Oil helps make granola crisp and irresistible. I use unrefined coconut oil,  (you can barely taste the coconut, if at all) which produces the perfect texture.

You can use extra-virgin olive oil instead. If you’d like your granola to be a little more on the savory side and would like saturated fat intake, olive oil is a better choice!

• Natural Sweetener

I love using real maple syrup in my granola. 

• 2 tsp of natural Vanilla extract

• Salt and Spice

For flavourful granola, don’t skip a little salt. 

I add cinnamon for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.

• Dried Fruits

Dried fruit gives some extra sweetness, chewy texture and irresistible fruity flavor. I use sultanas or dry cranberries but any dried fruits can do.

• Optionals

I love added coconut flakes halfway through baking for perfectly toasted results.

You can add chocolate chips after the granola has completely cooled.

 

Method

1. Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.

2. Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Don’t bake the granola too long—just until it’s lightly golden on top, as described. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Remove and scrape onto a flat tray to cool. Serve with nut milk or yogurt. The granola can be stored in an airtight container for up to a month.

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