HOMEMADE MAPLE AND OAT GRANOLA CLUSTERS

Homemade granola is a fantastic thing to make for breakfast but it also travels really well. Packed with high-fibre oats, coconut flour and full of natural sweetness from maple syrup and cranberries, it also makes a great snack to have in your pocket to munch as you walk. This recipe makes a good-size boxful that would serve 4-5 for breakfast, or more as a snack. Provided you keep it in an airtight box, it will last for several weeks at room temperature.

Ingredients

250g oats 150g mixed seeds (pumpkin, sesame, sunflower seeds) 100g dried cranberries (or raisins) 150ml maple syrup 1 egg white 3 tbsp coconut flour 3 tbsp brown sugar 3 tbsp vegetable oil 1 tsp vanilla extract finely-grated zest of 1 orange

1. Preheat the oven to 180°C (fan temp)/ Gas 4. Line a large roasting tray (approx 40cm x 25cm) with baking paper. 2. Stir all the ingredients together in a mixing bowl, tip onto the baking tray and spread out in a shallow layer without pressing down too firmly. 3. Bake in the oven for about 25 mins, until the granola is golden brown. Turn the tray around halfway through cooking if your oven cooks unevenly. Allow to cool completely on the tray, then break up into clusters. What you don’t take with you can be stored in airtight containers.