Healthy Granola

Serves 16 (8 cups)
Calories: 275 kcal/serving

Cookie and Kate

A healthy granola option, made with whole grains, unrefined oil and naturally sweetened. Try playing around with the sweeteners and spices. You can also use any combination of nuts & seeds (to make 1½ cups total), add 1-2 tsp citrus zest before baking, try alternative dried fruit such as cherries or apricots (up to ⅔ cup total), or add ½ cup choc chips along with the fruit after the granola has completely cooled.

Ingredients

4 cups (320g) rolled oats
1 cup (100g) pecans
½ cup (75g) pumpkin seeds
½ tsp cinnamon (or ground ginger)
½ tsp salt
½ cup olive oil
1 tbsp coconut oil, melted
½ cup honey (or maple syrup)
1 tsp vanilla extract

½ cup coconut flakes (optional)
⅓ cup dried cranberries
⅓ cup saltanas

Method

1. Preheat oven to 170C and line a large, rimmed baking sheet with parchment paper.

2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

4. Bake until lightly golden, about 18 to 20 minutes. Halfway through, add coconut flakes (if using) and stir through. For extra-clumpy granola, press the stirred granola down to create a more even layer. The granola will further crisp up as it cools.

5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit. Break the granola into pieces with your hands.

6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.