Maple Granola

Maple Granola

Serves 24

5.6 oz. (160g) rolled oats

7 oz. (200g) mixed raw nuts

(e.g. almonds, pecans, cashews, walnuts, hazelnuts, pistachios)

4.6 oz. (130g) pumpkin seeds or sunflower seeds (or combination of both)

3.5 oz. (100g) flaked coconut

1.4 oz. (40g) mix of seeds (e.g. chia seeds, hemp seeds)

½ tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. salt

2.7 fl oz. (80ml) coconut oil, melted

2.7 fl oz. (80ml) maple syrup

1 tsp. vanilla extract

1 tbsp. orange zest

3.5 oz. (100g) raisins

1 oz. (30g) dried strawberries

What you need to do

Preheat the oven to 325°F (160°C). Line a baking sheet with baking paper.

Combine all the dry ingredients (except for the raisins and dried strawberries) in a large bowl. Pour in melted coconut oil, maple syrup, vanilla extract and orange zest and stir through to combine.

Spread the mixture out in an even layer on a baking sheet and place in the oven to bake for 10 minutes. Remove the baking sheet, stir the ingredients, rotate the sheet and bake for a further 10-15 more minutes, or until golden. Take care towards the end of the cook to ensure the granola does not burn.

Remove the tray from the oven and set it on a wire rack to cool completely. Then break the granola up and add the raisins and strawberries and stir to combine.

Store the granola in an airtight container or jar on the countertop for up to 2 months.

This recipe makes 6 cups of granola and nutritional information is provided per ¼ cup serving.