A lovely treat for breakfast or snack-time!


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Serves 8

3 cups rolled oats (not quick-cooking)

1 cup pumpkin seeds

¼ cup flax seed

¾ cup grade B maple syrup

½ cup olive oil (if your olive oil has a strong flavor, use ¼ cup olive oil and ¼ cup neutral oil like grapeseed or sunflower)

¾ teaspoon fine sea salt

½ teaspoon cinnamon

½ teaspoon ground ginger

¾ cup toasted pecans

½ cup dried cherries

¼ cup chopped dates


  1. Preheat oven to 325°F. Line a baking sheet with a Silpat or oiled parchment paper.
  2. In a bowl, combine all ingredients except for pecans, cherries, and dates. Mix until homogenous.
  3. Spread mixture onto the prepared baking sheet. Bake for 20 minutes.
  4. Remove from oven and stir. Bake 20 minutes more and stir again.
  5. Let the granola cool for 20 minutes. Scrape into a large bowl. When it’s cooled completely, add cherries, dates, and pecans. Store in a sealed container in a cool, dry place for up to a month.

TIP:

Granola is FUN -- customise it as you like!


Photography by Nathan Michael | Food styling by Sandra Holl, Nathan Michael, Bang Bang Pie Shop , Hunter Moore+Jason Hammel | Prop St yling by Johanna Lowe+Tereasa Surratt

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