Ingredients
4 cups of rolled oats ( use certified gluten- free oats for gluten- free granola)
1 ½ cups of raw nuts and/or seeds ( I use hazelnuts and pumpkin seeds)
¾ teaspoon of table salt
½ teaspoon ground cinnamon
½ cup of olive oil
½ cup of maple syrup or honey
1 teaspoon of vanilla extract
½ cup of desiccated coconut (optional)
½ cup of dried fruit ( optional)
Method
- Preheat oven to 180 degrees Celsius and line a large, rimmed baking tray with parchment paper
- In a large mixing bowl, combine the oats, nuts and/ or seeds, salt and cinnamon. Stir to blend
- Pour in the oil, maple syrup or honey and vanilla extract. Mix well then pour the granola onto your prepared baking tray. Use a large spoon to spread the mixture evenly
- Bake until lightly golden for about 22 minutes stirring half way through cooking
- Let the granola cool completely. Add the desiccated coconut flakes and dried fruit if using
- Store in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag for up to 3 months
