300g rolled oats
3 tablespoons of sunflower seeds
4 tablespoons of sesame seeds
4 tablespoons of linseeds
3 tablespoons of pumpkin seeds
3 tablespoons of flaked almonds
3 tablespoons of roasted hazelnuts
50g unsweetened desiccated coconut
3 tablespoons of honey
2 tablespoons of coconut oil
Heat the oven to 150C.
Mix the oil and honey together in a large bowl. Add the oats, seeds, almonds and hazelnuts and mix well.
Tip the mixture on to two baking sheets and spread evenly. Bake for 10-12 minutes.
Add the coconut and bake for a further 15-20 minutes until crunchy. Keep checking so it doesn’t burn.
Remove from the oven and place on to a flat tray to cool.
Serve with greek yogurt, milk or a milk alternative. Add any optional toppings such as fruit, cinnamon, ginger, nuts, seeds etc.
The granola can be stored in an airtight container in a cool place for up to one month.