Ingredients
Scale
- 4 cups (400 g) rolled (porridge) oats
- ½ cup (125 ml) coconut oil (melted) or olive oil
- ½ cup (125 ml) maple syrup
- 1 tsp natural vanilla extract
- 1 tsp ground cinnamon
- ½ tsp sea salt flakes
- 1½ cups nuts/seeds of choice (I used a combination of pecans, sunflower seeds and pepitas/pumpkin seeds)
- ½ cup (30 g) shaved coconut flakes
- ½ cup (75 g) dried fruit (I used dried cranberries/”craisins”)
- Plain yoghurt, to serve (optional)
- Strawberries and blueberries, to serve (optional)
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- In a large bowl, combine the oats, coconut oil (or olive oil), maple syrup, vanilla extract, cinnamon and salt.
- Spread out evenly on a baking tray lined with baking (parchment) paper and bake for 10 minutes.
- Add the nuts/seeds and coconut to the ingredients on the tray. Stir well to combine. Bake for a further 10 minutes.
- Stir the dried fruit through. Allow the granola to cool completely (it will deepen in colour as it cools).
- Serve with yoghurt and fresh fruit, if desired.
- Store in an airtight container for up to 4 weeks.
Notes
Make ahead
Make ahead and store in an airtight container for up to 4 weeks.
Leftovers
Store in an airtight container for up to 4 weeks.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Granola, breakfast
- Method: bake
- Cuisine: American