Makes 1 large jar
1 ½ cups rolled oats
1 cup puffed spelt (or puffed rice, or millet)
3/4 cup shredded coconut
3/4 cup chopped almonds
¼ cup flaxseed or chia seeds
3 tbsp. coconut oil
3 tbsp. maple syrup
1 tsp. vanilla bean paste
Preheat the oven to 160˚C fan-forced and line a large, shallow baking tray with non-stick baking paper.
Place the oats, puffed spelt, shredded coconut, nuts and seeds in a large mixing bowl.
Melt the coconut oil in a small saucepan and stir in the maple syrup and vanilla bean paste.
Pour over the granola mix and stir until every nut, seed and grain is coated evenly.
Transfer the granola to the lined baking tray and use the back of a spoon to evenly spread the granola.
Bake in the oven for 50 minutes, stirring every 10 to 15 minutes. Leave to cool completely. As the granola cools it will become crunchy.
Store the granola in a large air-tight, steralised jar or container.
Sprinkle over muffins before baking for extra crunch!