This homemade granola packs an energising punch to your morning with oats, nuts and seeds. It’s sweetened with maple syrup, but is not too high in sugar, and is subtly flavoured with cinnamon, nutmeg and mixed spice. You can add dried fruit (best to do this after cooking) but this does increase the overall sugar content. I love to serve this granola with Greek or coconut yoghurt and berries.
5 cups jumbo rolled oats
½ cup roughly chopped nuts (such as almonds, pecan, walnuts)
½ cup sunflower or pumpkin seeds
½ cup desiccated coconut
3 teaspoons cinnamon
¼ teaspoon mixed spice
¼ teaspoon nutmeg
4 tablespoons maple syrup
4 tablespoons coconut oil
Pre-heat oven to 180 degrees celsius (or 160 degrees fan).
Lightly grease a large baking or roasting dish with some coconut oil.
Place the oats, nuts, seeds, desiccated coconut and spices in the dish and mix together.
Mix together the maple syrup and melted coconut oil, then add this to the dish and mix well. You want to make sure all the dry ingredients are covered in the syrup and oil.
Place the dish on the middle shelf of the oven and cook for 30 minutes.
After 15 minutes, give everything a stir to make sure nothing sticks to the bottom or side of the dish.
Once the granola is cooked, (you want a nice lightly toasted finish) remove the dish from the oven. Add dried fruit if you are using it and mix it through.
Leave the granola to cool completely before transferring to an airtight container.