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Walnut and olive oil granola

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Walnut and olive oil granola

A crunchy, lower sugar alternative to shop bought granolas.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 people
Course: Breakfast
Ingredients Method

Ingredients
  

  • 250 g whole rolled porridge oats
  • 150 g walnuts roughly chopped (I use pecans when I don’t have walnuts)
  • 60 g pumpkin seeds
  • 50 g golden linseeds or flaxseed
  • 100 ml olive oil
  • 125 ml maple syrup I often use a mix of honey and maple syrup or just honey to keep costs down

Method
 

  1. Preheat the oven to 160°C, fan 140°C, gas 3 and line a baking tray. Combine all of the ingredients in a bowl with a pinch of salt. Transfer to the prepared tray and spread the mixture out. I tend to make this when I am already using the oven anyway.
  2. Bake for 35 minutes or until deeply golden, stirring every 10 minutes or so. Remove from the oven and stir in a pinch of salt. Allow to cool and store in an airtight container for up to a month. I enjoy with Greek yogurt and berries as breakfast or a snack.