‘This fragrant and moreish granola is a fantastic staple and I make it weekly, as it really doesn’t last long in our house,’ says Carla. ‘It’s delicious by itself with some yoghurt or can be used as a topping for smoothie bowls, desserts or in little containers for snacks.’
¼ cup (35 g/1¼ oz) coarsely chopped Brazil nuts
¼ cup (35 g/1¼ oz) coarsely chopped macadamias
¼ cup (35 g/1¼ oz) coarsely chopped cashews
¼ cup (20 g/¾ oz) flaked almonds
¼ cup (35 g/1¼ oz) coarsely chopped walnuts
¼ cup (50 g/1¾ oz) buckwheat groats
1½ tablespoons pumpkin seeds (pepitas)
1½ tablespoons sunflower seeds
½ cup (30 g/1 oz) flaked coconut
½ teaspoon ground cinnamon
1 tablespoon coconut oil, warmed
1 tablespoon maple syrup
Preheat the oven to 180°C (350°F).
To prepare the granola, place all of the ingredients in a medium bowl and toss to combine. Spread out onto a baking tray lined with baking paper, clumping together to form clusters.
Bake, stirring frequently for 10 minutes, or until crisp and golden brown. Remove from the oven and set aside to cool.
Makes 1 ½ cups
You can store this in an airtight container for up to one month.