Granola

Name: Granola
Total time: 1 h 30 min
Yield: 2 trays
Ingredients: 40 g Milled Flaxseed; 20 g Chia seeds; 120 ml Boiling Water; 200 g Chopped nuts; 300 g Oats; 60 g Desiccated Coconut; 50 g Rice Krispies; 60 g Pumpkin seeds; 1 teaspoon Cinnamon; 0.5 teaspoon Salt; 1 teaspoon Vanilla Extract; 2 tablespoons Extra Virgin Olive Oil; 2 tablespoons Maple Syrup; 2 tablespoons Peanut Butter

In: Basic

Gluten Free Dairy Free Vegan

Gluten-free adaptation: Make sure the oats and Rice Krispies are gluten-free

1.5 hours to make.
Cooking temperature: 150°C

Makes/Serves: 2 trays

Ingredients

40 g Milled Flaxseed
20 g Chia seeds
120 ml Boiling Water
200 g Chopped nuts
300 g Oats
60 g Desiccated Coconut
50 g Rice Krispies
60 g Pumpkin seeds
1 teaspoon Cinnamon
0.5 teaspoon Salt
1 teaspoon Vanilla Extract
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Maple Syrup
2 tablespoons Peanut Butter

Method

Put the milled flaxseed and chia seeds into a small bowl and add the boiling water. Mix together and leave to stand for 10 minutes.
In a nice large bowl, mix the chopped nuts, oats, desiccated coconut, rice krispies, pumpkin seeds, cinnamon, and salt.
After the 10 minutes are up add the vanilla extract, oil, maple syrup, and peanut butter to the wet mixture. Mix well.
Add the wet mix to the large bowl of dry ingredients and mix thoroughly.
Tip the mixture out onto a baking sheet and spread it out. Don't press it down - leave it in clumps.
Bake at 150°C for 40 minutes. I usually do two trays at a time, so I swap them round halfway through.
Leave to cool on the tray before tipping into jars - each tray will fill a one litre jar. If you line the baking tray with some greaseproof paper, this will make it easier to tip in.