Maple-roasted Nut and Seed Granola Recipe

Homemade granola is one of the easiest, most satisfying things to make. It will keep for up to a month stored in an airtight container.

Ingredients

• 100g rolled oats
• 50g each pecans, Brazil nuts, hazelnuts and walnuts, roughly chopped (or use a mix of any nuts)
• 3 tbsp mixed small seeds (e.g. hemp, linseed, chia, sesame)
• 1½ tbsp each pumpkin seeds and sunflower seeds
• 1 tsp mixed spice
• ½ tsp cinnamon
• 75ml maple syrup

For the blueberry compote

• 250g blueberries
• 2 tbsp maple syrup
• Squeeze of lime juice

To serve

• 500g natural or Greek yogurt
• Fresh blueberries and blackberries
• Maple syrup

Method

1. Preheat the oven to 200°C/gas mark 6 and line a baking tray with greaseproof paper.

2. Combine the oats, nuts and seeds in a bowl with the spices, then pour over the maple syrup and stir to coat. Spread out evenly onto the baking tray and bake for 8–10 minutes, or until golden and toasted. Remove and set aside to cool completely.

3. For the blueberry compote, place all the ingredients into a small pan and bring to the boil. Reduce the heat to low and gently simmer for 3–4 minutes, or until thickened. Add a tablespoon of water if it becomes too thick

4. To serve, spoon some yogurt into the bowls, divide the granola and the compote on top. Finish with some fresh blueberries and blackberries and a drizzle of maple syrup.

Recipes extracted from The Goodness of Nuts and Seeds by Natalie Seldon. Now available in all good bookshops (£9.99, Kyle Books). Visit Natalie’s blog at prettyediblestylist.com