3 cups rolled oats

2 cups puffed rice/amaranth or amaranth

1 cup walnuts, chopped

1/2 cup almonds

1/2 cup mixed seeds (sunflower, pepitas, linseeds,sesame seeds)

pinch sea salt

1/2 tsp cinnamon

1/3 cup  maple syrup

1 tsp vanilla essence

½ cup coconut


Put all the dry ingredients in a large bowl and combine.

Add the wet ingredients and mix until the dry ingredients are well coated. Spread this mixture on baking tray lined with baking paper.

Set the oven to 160C and bake for 1 hour. Stir occasionally to break up the lumps and turn the tray to cook the granola evenly.

Allow the granola to totally cool before storing - in airtight jars.

Serve with milk/soymilk, yoghurt and/or fresh or stewed fruit for breakfast.

Nutritional Value

This is a delicious granola which has ingredients found in muesli but baked and is sweeter because of the maple syrup (although the amount of maple syrup used is kept to a minimum). The addition of the puffed cereal lightens the granola. When we cook seeds and nuts, the good oils found in these foods are reduced, so raw nuts and seeds are better for us. I often suggest that this granola is used as a topping on raw or bircher muesli (that has been soaked overnight with raw seeds and nuts in yoghurt) and the crunchy granola texture contrasts the soaked cereal.