Super-seeded granola

This crunch granola has a great mix of different fibres, oats, and plentiful of prebiotics in the nuts and dried fruit.

Makes about 12 servings

Prep time: 6 mins * cook time: 20-30 mins

INGREDIENTS

100ml flavourless oil (such as vegetable or sunflower oil)
60ml maple syrup
225g porridge oats (choose GF if needed)
50g pumpkin seeds (or a mixture of pumpkin and sunflower seeds)
2 tablespoons ground flaxseeds/linseeds
150g mixed nuts: walnuts, Brazil nuts, almonds, hazlenuts and/or pecans, chopped
125g mixed dried fruit ) dates, aprictos, prunes and mangoes all contatin fibre and prebiotics)

Method

Preheat the oven to 160°C/325°F/gas mark 3. Lightly grease 2 baking sheets with oil.
Whisk together half the oil and maple syrup. Place the oats, seeds and nuts in a large bowl. Power over half the mixture, then toss. Pour over the rest of the maple mixture and toss again, making sure everything in the bowl gets well coated.
Spread the granola mixture out on the baking sheets and cook in the oven for 10 minutes. Remove and give ach mixture a good stir, then return to the oven for another 10-20 minutes, or until the oats and nuts are golde.
Remove from the oven and allow to cool.
When completely cool, add the fruit and store in an airtight container for up to 2 weeks.

Recipe Credit

Rebecca Seal, John Vincent, 2021, Happy Guts, London, Octopus Publishing Group.