Granola
INGREDIENTS
150g porridge oats
40g finely chopped pecan nuts,
30g desiccated coconut
50g soft light brown sugar
25g sunflower seeds
25g pumpkin seeds
1 tbsp chia seeds
½ teaspoon of mixed spice
pinch of salt
50g maple syrup
25ml sunflower oil
50g chopped dried cranberries
Alternatives to add -
50g dried apricot
50g crushed flaked almonds
50g saltana
METHOD
Preheat the oven to 150°C/300°F/Gas 2 and line a large baking tray with baking parchment.
Put the oats, pecan nuts, coconut, sugar, seeds, mixed spice and salt in a large bowl and toss together.
Whisk the maple syrup and oil together, pour it over the dry ingredients and mix to coat. Tip onto the lined baking tray andspread it out evenly.
Bake the granola in the oven for 30-35 minutes, stirring it every 10 minutes until golden and toasted.
Remove from the oven, leave to cool, the add the cranberries. Store in an airtight container for up to 2 weeks.
Serve with yogurt, fresh fruit and a drizzle of natural honey.