Almond Granola Clusters

serves 12

  • 3 cups of rolled oats
  • 1 cup almonds
  • ½ cup pumpkin seeds
  • ½ cup walnuts, roughly chopped
  • 1/2 cup of dried cranberries
  • 6 dried dates, roughly chopped
  • ½ cup shredded coconut
  • 2 teaspoons cinnamon
  • sprinkle of salt
  • 1 tablespoon olive oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla essence
  1. Preheat oven to 180 °C (160 °C fan-forced). Line two large baking trays with baking paper.
  2. Mix oats, almonds, pumpkin seeds, walnuts, a sprinkle of salt and cinnamon in a large bowl.
  3. In a medium bowl, whisk together oil, maple syrup and vanilla essence. Pour over dry ingredients and mix well to combine.
  4. Spread mixture evenly over baking trays and bake for 15 – 20 minutes, or until nicely toasted. Make sure to stir the granola every 5 minutes to prevent it from burning. Allow it to cool for 20 minutes. This will help it get crunchier.
  5. In a large bowl, mix granola with dried cranberries, chopped dates and shredded coconut. Store mixture in an airtight jar or container. Serve with yoghurt or milk.