V This is delicious with Greek yoghurt and topped with granola and blueberries. After the oat mixture has cooked, you can add whichever dried fruits you prefer. I love dried banana chips and pecans, but if there are other dried fruits, nuts or seeds you prefer feel free to use those.
Preparation: 20 mins
Cooking: 26-28 mins
400g gluten free oats, sifted
60g sunflower seeds
60g pumpkin seeds
100g whole almonds
4 tbsp rice bran oil
8 tbsp maple syrup
2 pinches sea salt
1 tsp vanilla bean extract
To serve (optional)
1 tbsp toasted sesame seeds
80g banana chips
20g coconut chips
Preheat the oven to 200°C.
Cover a large baking oven tray with parchment paper add the sifted oats, almonds, sunflower and pumpkin seeds and spread in a even layer.
Bake for 16 minutes or until crisp and golden, stirring every 5 minutes to ensure the nuts don’t over brown and burn.
In a small saucepan heat the oil, maple syrup, vanilla bean extract and salt over a gentle heat for 2 minutes.
When the oat mixture has cooked, mix in the maple syrup mixture, stirring until well coated.
Reduce the oven temperature to 140°C.
Return the granola to the oven, cook for 10 minute, stirring halfway through.
Remove from the oven and leave to cool on the tray then add the toasted sesame seeds, banana and raisins.
Serve with cold milk or yoghurt.
The granola can be stored in an airtight container for up to a month.