Everyone needs a good jar of homemade granola around, one without all the nasties and additives. This is a great cupboard staple and is so versatile—always ready for breakfast, a snack, or a crunchy dessert topping. My favorite way to eat it is sprinkled over some freshly cut fruit with a splash of almond milk. It’s also great as a topping for pancakes, flapjacks,
or chia pudding.

Makes about 10 cups

5 cups whole rolled oats, gluten-free, if desired

1½ cups sunflower seeds

⅔ cup pumpkin seeds

⅔ cup sesame seeds (white and black)

⅔ cup flax seeds

¾ cup cranberries or goji berries

½ cup unsweetened applesauce

1 tablespoon cinnamon

1 tablespoon date syrup

1 tablespoon almond flour

1 teaspoon vanilla extract

1 cup of any raw unsalted nuts (optional)

1. Lay oats and seeds evenly on two large sheet pans.

2. Mix apple sauce, date syrup, cinnamon, almond flour, and vanilla extract in a small bowl. Pour over oat and seed mix. Stir through to coat.

3. Bake at 275°F/140°C until just starting to brown/puff up, around 30–40 minutes, stirring every 15–20 minutes. You want to get an even bronze on the mix.

4. Add nuts now, if using. Add berries, stir again, and bake for a further 10–20 minutes, stirring more frequently as nuts and berries can burn easily.

     Check if the ratio of oats to seeds to berries is to your taste, and also check the sweetness.

5. The granola should be just lightly browned before you take it out, as it keeps browning from the residual heat for quite some time. Let it cool completely and store in an airtight container. You might want to keep it out of sight so you don’t snack it all away!

Chef’s Notes:

The little bit of almond flour helps the granola clump together, which ends up being the best parts.