Courtesy of Maggie Lynch

Ingredients

• 200 grams raw (not toasted) buckwheat, or quinoa flakes, or millet flakes or jumbo oat flakes (use one or a mixture). I used 100 grams buckwheat + 50 grams quinoa + 50 grams millet.
• 4 tablespoons pumpkin seeds
• 4 tablespoons sunflower seeds
• 4 tablespoons sesame seeds
• 1-2 teaspoons ground cinnamon
• 200 grams roughly chopped Brazil nuts or chopped almonds or hazelnuts or pecan nuts
• 3 tablespoons coconut oil
• 250 grams cooked & pureed sweet potato
• 4 tablespoons maple syrup

Toppings

• Natural yogurt, Berries, Ultimate Oil Blend

Method

1. Mix all dry ingredients in a large bowl. Massage in the coconut oil, sweet potato puree and maple syrup - this results in a ‘wettish’ mixture. You can squeeze part of it into clusters for a crunchier granola. Transfer to parchment lined tray and toast in ovena at 140C for 35-40 minutes. Stir occasionally. Remove from oven and leave to cool.

2. Store in an airtight container for up to 3-4 weeks.

To serve: Pour granola into breakfast bowl, add your favourite yoghurt, berries and a good drizzle of Ultimate Oil Blend

Maggie's Tip

Sprinkle granola over green salad leaves or roasted vegetable salad, use Udo’s oil as a salad dressing. Serve as a crunchy snack for kids and adults.

Serves: 6-8