Preheat the oven to 160 °C (140 °C fan) and line a baking tray with baking paper. Mix the oats, almonds, walnuts, desiccated coconut, linseed, cinnamon and salt in a large bowl.
Melt the coconut oil over a low heat and stir in the maple syrup and vanilla extract. Pour the liquid over the dry ingredients and mix thoroughly.
Spread the granola mixture over the tray and press it down lightly to form one even layer. That way, larger crunchy clusters form as it bakes.
Bake at 160 °C for 20–25 min, until the granola is golden brown. Halfway through, just turn the tray round – don't stir.
Leave the granola to cool completely on the tray. Only then break it into pieces and transfer it to an airtight jar.
To serve, spoon it over plant-based yoghurt, pair it with fresh berries or enjoy it on its own.
Good to know
This granola is simple, crunchy and only lightly sweet. What I like most are the big clusters and the warm smell coming out of the oven.
Swaps
Walnuts → pecans (milder in flavour, similar fat content) | Almonds → hazelnuts (more variety, also provide vitamin E) | Maple syrup → date paste (a little less runny, but fruitier) | Coconut oil → avocado oil
Allergens
Contains gluten (oats) unless labelled gluten-free, and tree nuts (almonds, walnuts). For children, best in small pieces that are easy to chew; in pregnancy, it's generally fine.
