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This is delicious served with fresh berries and Greek yoghurt or a berry compote. It keeps
well in an airtight container for 1-2 weeks, so you can make large batches to save time.

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Ingredients

• 6 tablespoons coconut oil

• 500g gluten free oats

• 100g coconut flakes

• 200g mixed nuts (ideally roughly chopped)

• 100g mixed seeds (I use pumpkin and sunflower seeds)

• 2 tablespoons maple syrup

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Method
Heat the oven to 150 degrees C (fan oven) or 170 degrees C (standard)
Gently warm the coconut oil in a small pot until it melts.
Mix all the dry ingredients together in a large bowl.
Add maple syrup to the melted coconut oil and stir well.
Pour the coconut and maple syrup mixture over the dry ingredients and mix well.
Divide the granola mix among 4 lined baking sheets, spreading the mixture out thinly.
Bake for 15 minutes, giving a gentle stir halfway through.

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