Ingredients

2 cups of roughly chopped assorted nuts (you can use food processor); if having digestive issues, soak nuts overnight and dry with a paper towel
1 cup of unsweetened coconut flakes or desiccated coconut
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of sesame seeds
1-2 tea spoon of ground cinnamon
1/2 tea spoon of salt
7 table spoons of melted coconut oil
Optional: vanilla essence, freeze dried strawberries or raspberries, maple syrup

Method

Preheat the oven to 160 degrees. Line large baking tray with parchment paper
Mix nuts, seeds and cinnamon, salt and coconut oil in a big bowl. You can add maple syrup if your granola is not meat to be low carb
Place granola on the baking tray and spread out evenly
Bake for 20 minutes and add coconut (if you add it at the beginning, it will burn)
Bake for another 5-10 minutes or until it’s golden brown.
Let it cool completely before adding optional freeze dried berries. Store it in an airtight container. It lasts for ages so it’s worth making more in one go.

Enjoy with full fat yoghurt (e.g. probiotic coconut yoghurt) and berries.