Home-made Granola - so tasty!

home-made granola

200 g rolled jumbo oats
250 g  raw almonds and hazelnuts
100 g pumpkin seeds 
70 g of raisins

3 tbs of linseeds 
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste or extract

2 generous tablespoons of agave syrup warmed

70 g of raisins 

Preheat the oven to 120°C (250°F/Gas 1/2).
Combine oats + the  almonds, pumpkin seed in a bowl
Warm honey and vanilla until a pouring consistency is achieved ( 15 seconds)
Pour into the dry ingredients and mix through well until honey coats the oats and nuts.
Line 2 large baking trays with baking paper / silicone paper. (glad bake).
Divide the granola onto the trays and spread the mix out very thinly and evenly over one layer. Don’t pile the granola very thick as it will not toast evenly and get soggy underneath.
Toast the muesli in a low 120 C fan forced oven for about 1 hour and 20 minutes or until the grains and nuts go a lovely golden colour.  Please be sure not to over cook and burn. If you don’t use a fan forced oven then toast at 150 C. making sure to check the muesli during the toasting time and giving it a light mix.
Cool on the trays until crunchy.
Add raisins and the cinnamon
Store in a sealed container to keep it fresh.

Thanks to Teresa Cutter from the Healtychef - this is an adapted version of her Delicious Granola 

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