MAPLE AND HAZELNUT GRANOLA

Breakfast is without question my favourite meal of the day. Closely followed by afternoon tea of course.

Eggs, juices and coffee are all favourite breakfast players of mine, and there are few things that beat a leisurely brunch on a sleepy Sunday. There are also few better ways to start the day than homemade granola topped with a scoop of soy yoghurt and a handful of berries. This recipe is super easy, quick and heaps healthier than the sugary stuff off the shelf. 

You can be flexible with the quantities and throw in any nuts, seeds or dried berries that take your fancy. 

 THE INGREDIENTS

500g rolled oats

150ml maple syrup

2 tbsp sunflower oil

2 tsp vanilla extract

100g hazelnuts

100g pumpkin seeds

25g dried raspberries 

THE RECIPE

Preheat your oven to 180C and line two trays with baking parchment. Tip the oats, syrup, oil and vanilla into a large bowl. Mix with a spoon until the oats are well coated, then add the remaining ingredients. Use your hands to pulp it together a bit, and when the oats are beginning to clump together, tip onto the prepared trays.

Bake for 15-20 minutes, mixing up with a fork half way through to prevent the outsides from catching. Once the granola is golden, remove from the oven, leaving to cool and harden on the trays. Store in an airtight container, and enjoy for breakfast every morning. B.E.A-Utiful.