- Preheat the oven to 160°C (fan assisted)*. In a mixing bowl put oats, pumpkin and sunflower seeds, sliced almonds, Gregg’s Hemp Seeds, coconut chips and Gregg’s Ground Cinnamon. Mix together.
- Gently melt the coconut oil over a low heat or in the microwave. Stir in maple syrup and vanilla extract, if wished. Pour into the dry ingredients and mix well. Tip into a large baking or roasting tray, spreading the mix out to form a thin layer. Bake for 10 minutes. Remove from the oven and toss. Return to the oven and bake a further 15-20 minutes, tossing again to ensure even cooking. The granola should be golden brown. Remove from the oven and cool completely on the tray.
- Mix through dried fruit if wished. Store in an airtight container. Serve with yogurt and fresh fruit.
Granola can be kept in the airtight container for up to 4 weeks.
*Cooking at a low temperature will help ensure the granola evenly browns. Too high and the edges of the granola will burn. Tossing regularly also helps to achieve a golden and crunchy granola
**Sprinkle crunchy granola over fruit smoothie bowls.
**Great sprinkled over ice cream or stewed fruit.
**For a dairy free option, choose a dairy free yoghurt, milk or ice-cream to serve.
**Add a cup of your favourite dried fruit– cranberries, sultanas, raisins, chopped apricots, chopped dates will all work well.
**Replace coconut oil with vegetable oil if wished – It won’t be necessary to heat the oil before mixing in the maple syrup and vanilla extract.