INGREDIENTS

2 cups rolled oats

½ cup raw nuts – I used hazelnuts (e.g., almonds, walnuts, or pecans are also great), roughly chopped

½ cup pumpkin seeds

½ cup sunflower seeds

1 cup unsweetened coconut flakes

¼ cup coconut oil or olive oil

¼ cup honey or maple syrup

2 tsp cinnamon (optional)

2 tsp vanilla essence (optional)

Pinch of sea salt

½ cup dried fruit (e.g., cranberries, raisins, medjool dates) – these are added after baking

METHOD

Combine the oats, nuts, seeds, coconut, cinnamon, and salt into a large mixing bowl.

In a small saucepan, gently heat the coconut oil and honey/maple syrup until melted. Stir in the vanilla essence (optional).  If the mixture is not wet enough add a little more coconut oil and maple syrup. 

Pour the wet mixture over the dry ingredients and mix well. Spread evenly onto a lined baking tray. Press down firmly onto the tray corner to corner. Bake at 160°C for about 20-25 minutes, stirring halfway through, until golden brown. Granola should be golden brown and not sticky to touch.

Once baked, let the granola cool completely before lifting it off the tray.  It will firm up as it cools.

Once the mixture has cooled add your chopped dried fruit. Store in an airtight container for up to one month – if it lasts that long!