INGREDIENTS
Main
jumbo oats
196g
coconut oil
15g
olive oil
15g
maple syrup
40g
almonds, silvered
20g
pumpkin seeds
20g
sunflower seeds
20g
sesame seeds
20g
dessicated coconut
40g
walnuts
20g
hazelnuts
20g
dried apricots
40g
raisins
40g
METHOD
Pre-heat oven to 140 degrees.
Melt the coconut oil and stir it together with the olive oil and maple syrup.
Stir the oats, almonds, pumpkin seeds, sunflower seeds, sesame seeds, walnuts and hazelnuts into the liquid mixture until well-coated.
Spread over as many flat trays as needed to ensure even, flat layers of granola.
Bake in the oven for 15 minutes.
Meanwhile, chop the apricots into small pieces and mix with the raisins and coconut.
After 15 mins, stir the apricot mixture into the granola and then bake for a further 15 mins or until oats in golden and the mixture smells toasted.
If the nuts and apricots start to brown too much, turn down the oven heat.
Once ready, allow to rest on the trays for a few hours or overnight to dry out fully.
Store in airtight containers.
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 50g serving
% RNI
Energy kJ
1903
22%
952
11%
Energy kcal
457
22%
228
11%
Fat
26g
37%
13g
19%
High
Fat, which MUFA
9.1g
0
4.8g
-
Fat, which PUFA
5.0g
0
2.5g
-
Saturates
9.1g
45%
4.6g
22%
High
Total sugars
15g
17%
8.0g
8%
Med
Salt
0.04g
0%
0.02g
0%
Low
Protein
9.6g
-
4.8g
-
Carbohydrates
42.1g
-
21.0g
-
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.
