Big batch ‘good gut’ granola

This recipe is so delicious and so easy, so it’s a complete no brainer in my eyes! Shop bought granolas are often full of refined sugar, ultra-processed oats and flavourings and also light on the seeds and nuts (the good stuff!). I pair this recipe with kefir yoghurt and seasonal fruit for a winning breakfast full of protein, fibre, gut friendly bacteria and vitamins and minerals.

I have to make a batch of this every fortnight because my children devour it, but if your house is a bit less greedy than ours, it will happily keep for up to a month in an airtight container. (Makes for a cracking crumble topping too!).

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Ingredients

1kg jumbo rolled oats

330g maple syrup

185g coldpressed rapeseed oil (any unrefined, good quality groundnut, seed or coconut oil would work here)

100g pumpkin seeds

100g sunflower seeds

150g whole almonds

100g chia seeds

150g milled flaxseed

Pinch of  sea salt

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Method

• Preheat oven to 160c

• In a large roasting tray (or a couple of smaller trays) Mix the oil and oats so the oats are evenly coated.

• Next add the maple syrup and stir well mixing in the rest of the ingredients.

• Bake in the oven for approximately one hour- stirring at 15 minute intervals (set a timer so you don’t forget!).

• The granola is ready when it is starting to firm up and colour slightly- don’t take it too far because it will continue to cook when you take it out.

• Leave to cool completely in the tray (or it will go soggy) and store in an airtight container.