Shop bought granola can be expensive and sometimes a bit blah. This version is a feast of different tastes and textures. It’s also quick and easy to make, and tastes better than anything you can buy.

I like to team it up with some Greek yoghurt and fresh fruit for a quick and wholesome breakfast that will definitely keep you full until lunch. It also tastes really good sprinkled over ice cream for some crunch. This will keep well in airtight container for 10-14 days.

Ingredients

250 Grams Porridge oats

100 Grams Dessicated coconut

25 Grams Sunflower seeds

25 Grams Pumpkin seeds

50 Grams Pitted dates

50 Grams almonds

100 Grams Peanut butter

3 Tbsp Maple syrup

100 Ml Vegetable oil

Method

1. Add all the ingredients to a bowl
2. Get your hands in and makes sure the peanut butter is rubbed thoroughly in the mixture
3. Transfer to a baking tray, and put in an oven preheated to 180 degrees
4. Bake for 30 minutes, half way through take the mix out and stir the mixture to make sure it cooks evenly