Nuts & seeds granola

• rolled oats↗150g g
• mixed nuts150g g

  (we used whole hazelnuts, flaked almonds and whole pecans)

• mixed seeds50g g

  (we used a mixed bag containing sunflower, pumpkin, hemp and golden linseed)

• raisins↗50g g
• ground cinnamon↗1 tsp tsp
• sea salt↗¼ tsp tsp

  ¼ tsp

• almond extract↗1 tsp tsp

  (vanilla works well too, if you prefer)

• vegetable oil↗50ml ml

  50ml

• maple syrup↗100ml ml

  100ml

• milk↗

  or yogurt, and fruit (optional), to serve

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.

2. 2

   Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn’t clump together too much. Keep an eye on it as nuts can burn easily.

3. 3

   Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.