Oat and Maple Granola


This low sugar granola is delicious, make a big batch and store in an airtight container. The benefit of making your own is that you know 100% what the ingredients are. So many shop bought versions have hidden additives and sugars. I use pumpkin seeds and coconut in the master mix, but it would be fun to customise this recipe too.

To serve, I added fresh raspberries and chunks of peach:  a little natural sweetness. 

  • 2 tablespoons olive oil

  • 200g oats (normal oats, not jumbo or rolled oats)

  • 150g oat bran

  • 2 tablespoons maple syrup

  • 4 tablespoons sunflower seeds

  • 2 tablespoons pumpkin seeds

  • 2 tablespoons desiccated coconut


Preheat the oven to 150C

Warm the oil in a large pan. Add the oats and oat bran, then stir over the heat to toast the oats. Should take 10 mins (this will start to smell delicious) but stir continuously

Add the maple syrup, sunflower seeds, pumpkin seeds and desiccated coconut: combine well

Spread evenly on a large baking sheet and toast in the oven, at 150C for 15-20 mins until golden & delicious

Cool and store in an air tight container

oatsMiriam Cooper