I love granola in the morning, either on its own with a splash of almond milk, dollop of coconut yogurt or sprinkled on top a smoothie bowl. A breakfast staple in a lots of households, and generally perceived as a healthy choice but unfortunately most store-bought granolas are loaded with refined sugar, oil and unnecessary binding ingredients; making them deceivingly unhealthy.

Ingredients

2 Cups Oats

1/3 Cup Pumpkin Seeds

1/3 Cup Chopped Peanuts (or any nuts)

2 Tbsp Chia Seeds (optional)

1/3 Cup Peanut Butter

3 Tbsp Honey

1 Tsp Vanilla Extract

3 Tbsp Plant-based Milk

1 Tsp Salt

Method

1. Preheat the oven to 150°C, and line a large, rimmed baking sheet with baking paper.

2. In a large mixing bowl, combine the oats, nuts and/or seeds and salt. Mix well, making surer everything is evenly distributed.

3. In a medium bowl, combine the peanut butter, honey, vanilla and milk, mixing well to create a gloopy, pourable sauce.

4. Pour the peanut sauce onto the oats and mix well, until everything is lightly coated. Then spoon the granola onto your lined baking sheet and spread everything out evenly with the back of a wooden spoon.

5. Bake in the oven until lightly golden, about 20 to 25 minutes, stirring halfway, to avoid burning the granola on the outer sides of the tray.

6. Once golden and crispy, let the granola cool completely for around 30 minutes. Option to add dried fruit here if you desire.

7. Serve on its own with milk, or on top of yogurt / smoothies bowls.

8. The granola can be stored in an airtight container at room temperature for 1-2 weeks.