Crunchy granola recipe

Crunchy Granola

 

270g rolled oats

40g sunflower seeds

50g pumpkin seeds

40g chopped nuts

1 tbsp cinnamon

120ml olive oil

140g rice malt syrup

 

Mix the oats, sunflower seeds, pumpkin seeds, cinnamon and nuts in a bowl.

Put the olive oil and rice malt syrup in a pan and heat gently until warmed through.

Pour the heated mixture over the dry ingredients and mix well.

Spread the mixture out onto a baking tray lined with greaseproof paper.

Bake in the oven at gas mark 4, 180'C, (160'C fan) for about 15 - 20 minutes, turning about half way through.

Leave to cool on the baking tray.

Once cool break the granola up and store in the fridge in an airtight container for about 7 days.

Nice served with plain yoghurt or milk.