Ingredients
Dry ingredients
- 300g rolled oats
- 100g raw almonds, skin on
- 75g sunflower seeds
- 75g Pepitas / pumpkin kernels
- 50g brown flaxseeds
- 50g flaked almonds
- 25g sesame seeds
Spices
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp sea salt flakes
Wet ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 150°C and line your baking sheet or biscuit tray with baking paper.
- Tip the oats into a large. Using bowl, add the slides & salt, mix well.
- Add the nuts and seeds to the oats and mix well again.
- Combine oil and syrup in a measuring cup, pour over the oats/ seeds/ nuts and mix thoroughly until all ingredients are lightly coated.
- Transfer the mixture to one or two prepared biscuit trays and spread out evenly.
- Toast the granola for 30 minutes and then with a spoon or spatula, turn the mixture to help toast the underside as well.
- Toast the second side for another 30 minutes before transferring to a wire rack until the granola has cooked completely.
Notes
- Store in a sealed jar or airtight container for up to a month, if it lasts that long.
- The original recipe had twice the amount of liquid, but I found it was more likely to burn.
- You can substitute any seeds or nuts with others of your preference, just as you can change oils, add dried fruits or exchange all liquids for apple puree for a healthier alternative.
- We enjoy this granola with homemade coconut yoghurt and pineapple syrup or agave, just a suggestion.