Maple walnut and pumpkin seed granola

Name: Maple walnut and pumpkin seed granola
Total time: 35 min
Cuisine: British
Ingredients: 250g gluten free porridge oats; 80g walnuts, roughly chopped; 60g pumpkin seeds; 40g sunflower seeds; 60ml maple syrup; 3 tbsp olive oil; 1 tsp ground cinnamon

Crunchy home baked granola with walnuts, seeds and a little maple syrup, nice with lactose free yoghurt.

Time35 min
LevelEasy
Costabout £0.36 a head
Oven150°C (130°C fan)

10 servings

Ingredients

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250 ggluten free porridge oats
80 gwalnutsroughly chopped
60 gpumpkin seeds
40 gsunflower seeds
60 mlmaple syrup
3 tbspolive oil
1 tspground cinnamon

Method

1
Heat the oven to 150°C (130°C fan). Line a large baking tray with baking paper.
2
Mix the oats, walnuts and seeds in a big bowl.
3
Warm the maple syrup, oil and cinnamon together and pour over the oat mix. Stir until everything is coated.
4
Spread thinly on the tray. Bake for 25 minutes, stirring halfway, until golden.
25 min
5
Leave to cool completely on the tray so it crisps up, then store in a jar for up to 2 weeks.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.