I love waking up on a warm morning at my parents' house by the beach, tiptoeing downstairs before anyone else is awake. A big cup of tea (Earl Grey, naturally) and a bowl of my mum's home-made muesli on the front veranda, bathed in early-morning sunshine while reading the newspaper. Happiness, to me.
For those of us who are even a little health conscious, this recipe has very little added sugar (it relies mostly on maple syrup for sweetness) and is made with only a small amount of coconut oil, so isn't fatty like some store-bought granola.
Mum's Coconut Oil and Maple Syrup Granola (via Louise)
All proportions below are recommended. If you really love something, and hate another, feel free to mix it up. For example, I don't really think 1/2 cup macadamias is enough (but really, for me, no amount of macadamias is enough!)
3 cups rolled oats
1 cup pepitas
1 cup coconut flakes
1 cup almonds, roughly chopped
1 cup pecans or walnuts, roughly chopped (or do half and half, if you fancy)
1/2 cup sunflower seeds
1/2 cup macadamia nuts, roughly chopped
1 teaspoons salt
1/2 cup brown sugar
2 tablespoons coconut oil
3/4 cup maple syrup
Preheat the oven to 150 degrees. Line a rimmed baking sheet with foil and oil lightly.
In a large bowl, combine oats, seeds, nuts, coconut, brown sugar and salt, and stir to mix. Add the coconut oil and maple syrup and stir until well combined.
Spread on baking tray and bake until lightly toasted, stirring every 15 minutes. This should take about 45 minutes, but watch it closely after 30 minutes as the maple syrup burns quickly.
Allow to cool, serve with some greek yoghurt and fresh berries and enjoy! Packed into an airtight container, it will keep for a while (i've never actually kept it uneaten for long enough to know how long it keeps for).