While I'd usually rather have a more elaborate breakfast, sometimes a bowl of cereal (or, OK, less) is all I've got time for. But hey, a good granola is a good granola- and this is my favourite so far. With some tart vegan yoghurt and poached plums, I like it almost as much as a full fry-up. Almost.
200g rolled oats
40g medium oatmeal
100g pecans, roughly crushed
80g flaked almonds
80g pistachios, roughly crushed
80g sunflower seeds
2 tbsp ground flaxseeds
20g dessicated coconut
5 tbsp golden caster sugar (or to taste)
7 tbsp maple syrup (or to taste)
6 tbsp flavourless coconut oil, melted
The seeds scraped out of 1 vanilla bean
1/2 tsp ground sea salt
1./ Preheat the oven to 150 degrees Celsius (300 Fahrenheit).
2./ Add the oats, oatmeal, nuts, seeds, and coconut to a large mixing bowl. Toss together till well-combined. Add in the sugar and salt and toss again. Pour in the maple syrup, oil, and vanilla, and mix well. (Sometimes I add a sprinkling of cinnamon at this point too!)
3./ Tip the mixture out onto the two baking trays and place in the oven. Toast for 20-25 minutes, or till you get a nice golden-brown colour. Give the trays a shake and turn them round halfway through cooking to help everything toast evenly.
4./ Remove from the oven, leave to cool completely, then tip out the granola into airtight storage containers or jars. Store somewhere cool for up to two weeks.