We've called it Homemade Maple Granola, but the great thing about granola is that the recipe can be totally flexible and suit whatever you have leftover in the cupboard - you can't really go far wrong.
- 440g Rolled Oats
- 125ml Maple Syrup
- 125ml melted Coconut Oil
- 2 Tablespoons Honey
- 2 Tablespoons Cocoa Powder
- Half tsp. Cinnamon
- A good pinch of ground Sea Salt
- Handful of Cashew Nuts
- Handful of Sultanas
- 1 Tsp. of Vanilla Extract
- Pre-heat the oven to 180 degrees.
- Combine the Oats, Maple Syrup, melted Coconut Oil and Honey in a large bowl, stirring with a spoon until the oats are well coated the consistent.
- Add the remaining ingredients and stir again until everything is evenly distributed.
- Line a baking tray with grease-proof paper and lay the mixture evenly across it keeping it relatively shallow. If there is too much to fit neatly on the tray then consider cooking two batches.
- Cook for 20-25 minutes, giving the granola a quick mix halfway through, until lightly golden.
- Check regularly. Don't be tempted to leave the granola in for too long as the oats will harden as they cool out of the oven.
Some alternatives to consider...
If you don't have Maple Syrup then you could use just honey or Agave Nectar (to be vegan-friendly) and if you don't have coconut oil then olive oil works fine as well. Likewise, almost any dried fruit option works well - cranberries, apricot, coconut, apple or any nuts and seeds. You can more or less go with whatever leftovers you have in the cupboards.