· 3 cups mixed nuts (any you like)
· 2/3 cup dried fruit (raisins, chopped apricots, cranberries, chopped dates, chopped dried apple, etc.)
· 2/3 cup of seeds (any you like, I use mixed seeds)
· 2/3 cup of coconut flakes
· 4 tbsp maple syrup
· 1 tbsp vanilla extract (optional)
· 2 tbsp of coconut oil or ghee (melted to make mixing easier)
· You will need a food processor or some other way (put in freezer bag and whack with rolling pin) to break the nuts into smaller crumbs
Preheat oven to 165 °C (330 °F).
Add the whole nuts and dried fruit that's not chopped up yet to a food processor. Process the mixture into medium size crumbs. Some of it will turn into finer flour-like consistency but that’s good (a variety of shapes and sizes). Transfer to a large bowl.
Add the rest of the ingredients. Mix well and use a wooden spoon to break down the clumps, which will form when mixing the coconut oil and maple syrup with the dry ingredients. It’s fine if some of them stick together.
Line a large baking tray with baking paper and grease with some coconut oil or ghee. Spoon the mix onto the tray and spread out evenly.
Bake in three stages. First bake for about 12 minutes and then stir the mix as the top would have browned by now. Then bake for 8-10 minutes and stir again. Finally bake for another 4-5 minutes.
Remove and let it cool completely. The mixture should have turned crispy and dark golden brown (bake for longer if needed). The granola will keep for up to 2 weeks in an airtight container.