Chunky funky granola
I love to make up a big batch of this wholesome granola to have around -- although if there are a few people about when it comes out of the oven, it rarely lasts longer than a day. It's delicious served for breakfast with some fresh berries or as a snack to send with the kids to school, or to sustain you on a hike in the countryside.
80g almonds, chopped or slivered
100g pecans, chopped
80g sunflower seeds
80g pumpkin seeds
50g sesame seeds
Big pinch sea salt
Grated zest of 1 lemon
Grated zest of 1 orange
150ml coconut oil, melted
150ml agave syrup
1 tbsp vanilla extract
150g dried cranberries
150g blueberries or raisins
2 tbsps orange juice
1Pre-heat the oven to 110°C/ 225°F. In a large mixing bowl, combine the oats with the nuts, seeds, sea salt and citrus zests.
2Melt the coconut oil and mix together with the agave syrup and vanilla and drizzle over the dry ingredients, mixing well, until all the ingredients are completely coated. Spread the mixture over two baking sheets and place into oven.
3Bake for one hour, stirring every once in a while to make sure it bakes evenly. While the granola is in the oven, soak the dried cranberries and blueberries in the orange juice (this prevents them from drying out and burning while in the oven).
4Add the fruit to the granola and mix in well. Return to the oven for 30-40 minutes, checking and stirring occasionally -- you want it to be nice and golden.
5Transfer to a large bowl and allow to cool. Store in an airtight container. Serve with some chopped fresh fruit and a dollop of yogurt, or some rice, oat or almond milk.