A delicious recipe by Vicky Foord. 

serves 12 I prep time 5 min I cooking time 30 min  

Ingredients: 

• 3 cups rolled oats  
• 1 cup raw untoasted almonds   
• ½ cup pumpkin seeds  
• ½ cup walnuts, roughly chopped anti-inflammatory ingredient 1 
• ½ cup of dried cranberries  
• ½ cup shredded coconut  
• 1 teaspoon cinnamon anti-inflammatory ingredient 2 
• 1 tablespoon olive oil  
• ½ cup maple syrup  
• 1 teaspoon vanilla essence 

Method:  

1. Preheat oven to 180 °C (160 °C fan-forced). Line two large baking trays with baking paper. 
2. Mix oats, almonds, pumpkin seeds and walnuts in a large bowl. 
3. In a medium bowl, whisk together oil, maple syrup, cinnamon and vanilla essence. Pour over dry ingredients and mix well to combine.  
4. Spread mixture evenly over baking trays and bake for 15 – 20 minutes, or until nicely toasted. Make sure to stir the granola every 10 minutes to prevent it from burning. Allow it to cool for 20 minutes. This will help it get crunchier.  
5. In a large bowl, mix granola with dried cranberries and shredded coconut. Store mixture in an airtight jar or container. Serve with yoghurt or milk.