• • 500 g oats (I used the gluten free oats)
  • 150 g almonds (or whatever choice of nuts – macadamias and cashews work well)
  • 150 sunflower seeds
  • 50g shredded or dessicated coconut
  • 10g cinnamon
  • ½ cup coconut oil
  • 40 g maple syrup
  • 1 tsp vanilla essence/paste/pod 
  • 3/4 cup chopped dates
  • 3 tbsp chia seeds
  • 1 orange, juiced and zested

Preheat oven to 180 deg.

Place almonds in a food processor and blitz until crushed slightly. If you have a thermomix Speed 6 for 2 seconds. Or just roughly chop them with a sharp knife.

In a big dish combine oats, dates, cinnamon orange zest cinnamon, whatever nuts you’re using, and sunflower seeds. In a separate bowl add the coconut oil, orange juice, maple syrup and vanilla paste/essence. Melt in the microwave for 30 seconds until coconut oil is melted, or use the stove top if you’re not a massive fan of microwaves! Whisk so its all mixed together. For thermomix users melt on 50 deg, speed 2 for 2 minutes.

Pour coconut oil mixture all over the oat mixture and blend through with either hands or a big spoon.

Spread mixture all over two trays lined with baking paper or ovenproof dishes.

Pop in the oven and stir every 10 minutes. It should take between 20 minutes and half an hour, until you get the granola a nice golden honey colour. Check the dates aren’t burning and they can be a bit temperamental to cook with. 

Add the coconut in the last five minutes to toast it slightly.  Then remove from the oven and add your chia seeds. Then store in a big jar (I use my old big Moconna jars) or a big container.

VARIATIONS

*You can add any dried fruit you like. A lot of kids tend to like dried apricots and sultanas and they don’t even notice the chia and coconut seeds. 

*For fructose people swap the dates for cranberries, allow 1 tbsp per serving. You can add this each morning for exact measurements if you prefer. 

*I also add some raspberry or rhubarb coulis to mine and a big spoonful of Greek yoghurt.