Date and Walnut Granola
Ingredients:
80g (1 cup) oats
40g walnuts, roughly chopped
1 tbsp chia seeds
1 tbsp mixed seeds (pumpkin, sunflower etc.)
½ tsp ground cinnamon
20ml melted coconut oil (or oil of your preference)
30ml maple syrup
40g dates, chopped
To serve (per portion):
125g full-fat Greek yoghurt
15 raspberries (approx.)
Instructions:
Preheat the oven to 160°C (325°F), Gas 3. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the oats, walnuts, chia seeds, mixed seeds and cinnamon. Mix well to ensure an even distribution.
In a jug, whisk together the melted coconut oil and maple syrup until fully combined.
Pour the wet mixture over the dry ingredients and stir until the oats, seeds and nuts are evenly coated.
Spread the granola mixture evenly on the prepared baking sheet. Bake for 30 minutes, stirring halfway through to ensure even browning.
After 20 minutes of baking, sprinkle the chopped dates over the granola, stir gently, and return to the oven for the final 10 minutes. Be careful not to over-bake, as the granola will crisp up further as it cools.
Remove from the oven and let the granola cool completely on the baking sheet. Once cooled, store it in an airtight jar for up to 2 weeks.
Serve with Greek yoghurt and fresh raspberries.