Gluten Free Granola

Makes enough to fil 1 litre jar

Ingredients

75g / 2 ½ oz coconut oil or extra virgin olive oil

75ml / 2 ½ oz maple syrup (or honey) or to taste

1 ½ tsp cinnamon ( I sometimes use half ginger and half cinnamon)

Little sea salt

200g / 7oz rolled jumbo oats

75g / 2 ½ oz pumpkin seeds

75g / 2 ½ oz sunflower seeds

75g / 2 ½ oz skin on almonds or pecan nuts chopped or any nuts

Melt the coconut oil and maple syrup together.  In another bowl combine all other ingredients.  Preheat the oven to 170C / Fan 150C / Gas 3.  Combine the dry ingredients with the oil and syrup and mix well.

Spoon out onto a baking sheet and bake for 40 minutes, stirring from time to time.  Remove from the oven and leave to cool, then decant into 1 large jar.

Options:  I sometimes add goji berries or chia seeds and / or some dried fruit ie dried cherries / bananas / coconut flakes

Great with coconut yoghurt or % fat and fresh fruit for a healthy breakfast – this contains far less sugar than any commercial granola.

To get ahead: Will last up to a month in a sealed jar.