Christmas granola

MAKES 10 CUPS PREP AND COOK TIME

45 MINUTES (+ COOLING TIME)

4 cups (400g) rolled oats

2 cups (120g) shredded coconut 1 cup (125g) slivered almonds

1 cup (125g) sunflower seeds

1 cup (200g) pepitas

2 tablespoons flax seeds (linseeds) 1 teaspoon ground cinnamon

¼ teaspoon ground cardamom 1 cup (250ml) maple syrup

½ cup (125ml) vegetable oil

100g dried peaches, sliced finely 100g dried figs, sliced finely

100g dried cranberries

1 Preheat oven to 150°C (130°C fan-forced). Combine oats, coconut, almonds, seeds and spices in a large bowl.

2 Heat the maple syrup and oil in a small saucepan over low heat. Pour the warm mixture over the oat mixture; stir until well combined.

3 Spread the mixture over two shallow oven trays. Bake for 30 minutes, stirring occasionally.

4 Transfer to a large bowl; stir in the fruit. Spoon into gift bags and present in small bowls or tea cups from Maxwell & Williams Glastonbury range available at Myer stores. Suitable to freeze. Maple syrup mixture suitable to microwave.