200 g rolled oats, you can substitute buckwheat if you want to make it GF
200 g pecans
100 g pumpkin seeds (pepitas)
50g coconut chips/flakes
50g poppy seeds
1 tsp ground cinnamon
1 orange, zested and juiced (we only use 1/2 the juice)
2 teaspoon vanilla bean paste
50 g pure maple syrup
2 tbs coconut oil
70 g dried cranberries
70 g dried apricots, diced
Preheat the oven to 120°C.
Combine oats, pecans, pumpkin seed, coconut flakes, poppy seeds, cinnamon, salt and orange zest in a large bowl.
Combine 1/2 the orange juice (save the other half for drinking with the granola), vanilla, maple syrup, coconut oil together then mix them into the dry ingredients and stir through until the dry ingredients are all coated.
Line 2 large baking trays with baking paper.
Divide the granola and spread it out - don't overload, we want crunchy granola!
Bake in the oven for about 1 hour or until the grains and nuts get a lovely golden colour, give them a stir every 15-20 minutes.
Cool on the trays and then add dried fruits and whatever else you may desire.
Remember to store this in an airtight container and it will last longer!
Serve with seasonal fruit, milk of your choice or some yoghurt.
NOTE: if you want to make it extra crunchy, try whisking an egg white till fluffy then fold that through before baking.