1 Comment

Preparation Time: 10 minutes

Cooking time: 45 minutes

Portions: 20 (TBC)

Serving: 40g per portion with 200g yoghurt 1tsp olive oil, 1 tsp maple syrup


  • 300g rolled oats
  • 130g pumpkin seeds
  • 140g sunflower seeds
  • 125g pecans (whole or coarsely chopped)
  • 180ml maple syrup
  • 120ml extra virgin oil
  • 1 tsp coarse salt
  • 40g flax seeds (brown or yellow optional)


  1. Preheat oven to 150C.
  2. Put oats, pumpkin seeds, sunflower seeds, pecans, maple syrup and olive oil in a roasting tray, stir to evenly coat then spread out evenly on the tray.
  3. Bake, stirring every 10-15 minutes for about 45 minutes in total or until toasted.
  4. Remove add salt if necessary.
  5. After 15 minutes add the flax seeds id using.
  6. Completely cool and store in an airtight container for up to 1 month.

Raymond recommends serving with yoghurt, a drizzle of olive oil and maple syrup. This delicious and versatile dish can also be served with dried fruit, fresh fruit or a milk of your choice.

on 10th June 2019

2 Spread the granola mixture on the sheet pans, and bake for about 45 minutes to one hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.

Write a comment:


Your email address will not be published.