Homemade maple granola with nuts and seeds

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Late to the party as always, I recently got my hands on the Thug Kitchen cookbook. Have you heard of those guys? They’re awesome. I’m not a vegan by any stretch of the imagination, but the book is full of insanely delicious recipes – definitely worth a purchase.

This recipe caught my eye straight away and, even though it makes a big batch, I’ve already made it twice in two weeks. The kinds you can get from the supermarket often contain so much sugar and other nasty stuff, so making your own is a great way to keep a good eye on what you’re eating. It’s super easy, and the best part is you can add pretty much anything you like to it! I’ve adapted their recipe to suit my diet better (swapped out olive oil for coconut oil, dried cranberries for raisins etc.), so here’s my take on their brilliant breakfast staple.

Homemade maple granola with nuts and seeds

Ingredients

3 cups of whole rolled oats
1/2 cup of sunflower seeds
1/2 chopped almonds
1/3 flaxseed
1/3 chia seeds
1/2 maple syrup
1/3 cup of coconut oil
1/2 teaspoon of vanilla powder (I prefer the fancy Madagascan kind)
1/2 teaspoon of ground cinnamon
A pinch of sea salt
1/2 raisins

Method

First things first, heat your oven to around 150 degrees Celsius (300 Fahrenheit) and line a big rimmed baking sheet with some parchment paper.

Pour the oats, various seeds and almonds into a big bowl and mix them all together. In a microwave-safe mug, melt the coconut oil (30 seconds should do it) and then mix in the maple syrup and vanilla powder. Pour the syrup-y oil all over the oat mix and give it a really good stir. You want to make sure all of the oats are good and covered.

Spread the oat mix all over the baking sheet, and stick it in the oven for about 40 minutes. Take it out every 10 minutes and give it a stir to make sure all of the oats get good and toasted.

When the time is up, take the tray out and stir in the raisins. Leave it to cool, and then pour it all into an air-tight container. It should last for up to two weeks, but I challenge you not to finish it in a few days. My favourite way to eat it is with Greek yoghurt, fresh berries and a dash of honey because IT’S SO GOOD. Enjoy!

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