My super simple delicious granola

Angela Gioffre Nutritionist with 25 years of experience.

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This has become a weekly ritual in our house,  I make a batch and store it in an airtight glass jar so we've got it on hand all week. We love it spooned over unsweetened organic Greek yogurt with poached seasonal fruit on top.

Granola

• 4 cups organic rolled oats
• ¾ cup raw pumpkin seeds
•  ¾ cup raw sunflower seeds
• 1 teaspoon fine Himalayan sea salt 
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ⅔ cup dried organic cranberries or blueberries 

Instructions

1. Preheat the oven at 175°F and line a tray with baking paper. I always reach for the largest pan I own here, crowding is what gives you soft, steamy granola instead of crisp.
2. Tip the oats, pumpkin seeds, sunflower seeds, salt, and cinnamon into a large bowl and give them a good stir so the salt and cinnamon are evenly distributed.
3. Pour in the melted coconut oil, maple syrup, and vanilla. Mix really well so that it's all coated. Scrape it all onto your pan and spread it into one even layer.
4. Bake for about 10 minutes and then stir and bake for a further 10 minutes  If you're after big clumps, press the granola down firmly with your spatula after that first stir.  Remove from the oven when its starting to turn golden.
5. Let the granola cool completely on the pan without touching it, at least 45 minutes. That's when it crisps up and sets into clusters. Once it's cool, scatter on the dried fruit . Break it into chunks with your hands, or just stir it loose if you'd rather have it scattered.
6. Store it in an airtight container at room temperature for a week or two.

To serve: add a cup of Organic greek yoghurt to a bowl, add poached pears or apples, add 1/2 cup granola and sprinkle with 1 tbs  Forest Super Foods Bee Pollen