Easy Toasted Homemade Granola

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.

• rolled oats Notes: 4 cups, 400 g, porridge
• 1⁄2 cup coconut oil or olive oil Notes: 125 ml, melted
• 1⁄2 cup maple syrup Notes: 125 ml
• natural vanilla extract Notes: 1 tsp
• ground cinnamon Notes: 1 tsp
• 1⁄2 tsp sea salt flakes
• 11⁄2 cups nuts/seeds of choice Notes: I used a combination of pecans, sunflower seeds and pepitas/pumpkin seeds
• 1⁄2 cup shaved coconut flakes Notes: 30 g
• 1⁄2 cup dried fruit Notes: 75 g, I used dried cranberries/”craisins”
• Plain yoghurt Notes: optional, to serve

  Optional
• Strawberries and blueberries Notes: optional, to serve

  Optional