150g gluten free oats
100g dessicated coconut
handful of pumpkin seeds
handful of sunflower seeds
handful of chia seeds ( optional )
approx 100ml Honey/Agave or maple syrup
100ml (melted ) virgin coconut oil raw
( or use 180ml of coconut oil and just 20ml of maple syrup. I find this sweet enough )
Put the nuts and some of the seeds in a food processor and roughly chop, then add to the rest of the seeds, dessicated coconut and oats. Melt the virgin coconut oil into the Honey/Agave. I put it in a jug over hot water.
Pour into dry ingredients and stir, add more melted oil if needed.
Oil two baking trays using more coconut oil and spread the mixture between the two. Pre heat oven to 180oc. Put in the oven for 7 mins then take out and give it a stir so that all mixture goes golden. Then back in the oven for another 7 mins. Until granola is a golden colour.
After cooling, put in airtight container. The granola should stay fresh for a month. But it wont last that long!
Delicious for breakfast with berries and thick greek yoghurt, no added sugar. Or makes a great snack anytime.