This is delicious with Greek yoghurt and topped with blueberries. After the oat mixture has cooked, you can add whichever dried fruits you prefer. I love dried banana chips and pecans, but if there are other dried fruits, nuts or seeds you prefer feel free to use those.

METHOD

• Preheat the oven to 200°C.
• Cover a large baking oven tray with parchment paper add the sifted oats, almonds, sunflower and pumpkin seeds and spread in a even layer.
• Bake for 16 minutes or until crisp and golden, stirring every 5 minutes to ensure the nuts don’t over brown and burn.
• In a small saucepan heat the oil, maple syrup, vanilla bean extract and salt over a gentle heat for 2 minutes.
• When the oat mixture has cooked, mix in the maple syrup mixture, stirring until well coated.
• Reduce the oven temperature to 140°C.
• Return the granola to the oven, cook for 10 minute, stirring halfway through.
• Remove from the oven and leave to cool on the tray then add the toasted sesame seeds, banana and raisins.
• Serve with cold milk or yoghurt.
• The granola can be stored in an airtight container for up to a month.