Granola

• If I’m going on a long drive, I’ll throw a handful of it into a sandwich bag so that I’ve something nutritious to munch on in the car.
• I have made this granola with all sorts of nuts and seeds – it works every time.
• And once the granola has cooled, you can stir in dried fruits, such as mango, pineapple, raisins or goji berries. This granola will keep in an airtight container for up to two weeks.

Prep Time: 5 minutes
Cook Time: 45 minutes (includes cooling time)
Serves: 1 (makes enough for 1 week)

Nutritional Information:

• Protein: 35.6g
• Fat: 111g
• Fibre: 14.2g
• Carbohydrates: 89.7g
• Calories: 1462

Ingredients:

• 100g spelt porridge flakes or jumbo porridge oats
• 50g flaked almonds
• 50g hazelnuts, crushed
• 50g pumpkin seeds
• 50g sunflower seeds
• 50g walnuts
• 4 tbsp coconut oil, melted
• 3 tbsp agave syrup
• a pinch of salt

Method:  

1. Preheat the oven to 180°/350°F/gas 4.
2. Place all of the ingredients in a large bowl and mix until combined.
3. Tip the granola into an ovenproof dish and bake for 30 minutes, stirring occasionally.
4. Remove from the oven and leave to cool.