Crunchy orange, cinnamon and cacao granola

This crunchy golden maple granola is packed full of flavour and goodness. We used a selection of walnuts, pistachio and almonds, which can easily be substituted for a selection of your favourite nuts.

Serves/Makes 4

Dairyfree, and vegan

Granola

3 cups (300g) quickcook rolled oats 3 cups (300g) wholegrain oats 1⁄4 cup (35g) sunflower seeds 1⁄4 cup (40g) pumpkin seeds

2 Tbsp poppy seeds or sesame seeds 1 cup (100g) desiccated coconut 1 cup (140g) mixed nuts, roughly chopped

1 Tbsp cacao powder

3 tsp ground cinnamon

1⁄2 cup (125ml) melted coconut oil or vegetable oil 1⁄2 cup (125ml) maple syrup zest and juice of 2 oranges

2 tsp vanilla extract

3 tsp fresh ginger, grated

1 tsp salt

5 Tbsp cacao nibs (add once the granola is cooked)

Method

Heat oven to 160degC.

In a large mixing bowl mix the oats, seeds, coconut, nuts, cacao powder and cinnamon together. In another bowl combine the oil, maple syrup, orange zest, juice, vanilla, ginger and salt. Pour the wet ingredients over the dry ingredients. Mix really well to coat the grains and seeds in the oil and syrup. Spread the granola mixture out evenly on to 2 large baking trays. Place in the oven to bake for 3040 minutes or until the granola is nicely toasted. Stir the granola often to ensure it is evenly toasted. Note: the granola will become crunchier once cold. Remove from the oven and stir through the cacao nibs while the granola is still warm. Once cool, store in an airtight container or a large jar with a tight fitting lid.