Ancient grain granola with berry yogurt & drizzle

INGREDIENTS 200g raw (not toasted) buckwheat, or quinoa flakes, or millet flakes or jumbo oat flakes (use one or a mixture – I used 100g buckwheat + 50g quinoa + 50g millet) 4 tbsp pumpkin seeds 4 tbsp sunflower seeds 4 tbsp sesame seeds 1-2 tsp ground cinnamon 200g roughly chopped Brazil nuts or chopped almonds or hazelnuts or pecan nuts 3 tbsp coconut oil 250g cooked & pureed sweet potato 4 tbsp maple syrup TOPPINGS Natural yogurt, berries, Udo’s Oil METHOD 1. Mix all dry ingredients in a large bowl. Massage in the coconut oil, sweet potato puree and maple syrup – this results in a ‘wettish’ mixture. You can squeeze part of it into clusters for a crunchier granola. Transfer to parchment-lined tray and toast in oven at 140C for 35-40 minutes. Stir occasionally. Remove from oven and leave to cool. 2. Store in an airtight container for up to 3-4 weeks. 3. To serve: Pour granola into breakfast bowl, add yoghurt, berries and a good drizzle of Udo’s Oil.