Michelle’s Granola

Serves 10 You will need:

200g jumbo oats 80g almonds, roughly chopped 30g sunflower seeds 30g pumpkin seeds 30g chia seeds

teaspoon pink Himalayan rock salt 40g coconut oil 40g smooth cashew butter 100g brown rice syrup 2 teaspoons vanilla extract 40g honey or maple syrup 80g dark-chocolate chips

1 Preheat the oven to 150°C, 300°F, Gas 2.

2 Line a large baking tray with baking paper. In a large bowl, mix together the jumbo oats, the roughly chopped almonds, the sunflower seeds, the pumpkin seeds, the chia seeds and the pink Himalayan salt. 3 Melt the coconut oil in a jug in the microwave, or in a small pot, then stir in the smooth cashew butter. Next, add the brown rice syrup to the jug, along with the vanilla extract, and 20g of the honey or maple syrup, whichever you’re using. 4 Add the mixture in the jug to the dry ingredients in the bowl, mixing well to combine. Spread the granola evenly on the prepared tray and bake it in the preheated oven for 20 minutes. 5 Remove the tray, flip the granola with a spatula, turning the edges to the centre. Then drizzle it with the remaining 20g of honey or maple syrup, whichever you’re using, and bake it for a further 15 minutes. 6 Allow it to cool fully, then break it up into chunks. Mix in the dark chocolate. Store in an airtight container for up to three weeks.