Festive granola

• 2 cups rolled oats
• 1 cup raw almonds
• 1 cup mixed nuts of your choice
• 1 cup sunflower seeds
• 1 cup pepitas (pumpkin seeds)
• 1 cup coconut flakes
• 1 tsp cardamom (or cinnamon)
• ⅓ cup maple syrup

1. Preheat oven to 160⁰C (140⁰C fan-forced). Put all dry ingredients in a large bowl, mix well. Add maple syrup and mix until dry ingredients are well coated (doesn’t matter if they clump together).
2. Spread mixture on a baking tray lined with baking paper. Bake in oven for 1 hour. Check after 30-40 minutes and turn the granola to cook evenly (you may need to reduce heat or cover loosely with foil if browning too much).
3. Remove granola from oven. Allow it to cool completely before storing in airtight jar.
4. Serve ideally with yoghurt and/or your preferred milk and fresh or stewed fruit for breakfast.

By Jean Hailes naturopath and herbalist Sandra Villella

This is a variation of my original granola recipe, where I have reduced the rolled oats and increased the seeds and nuts. I still like to have some rolled oats, as they are a low-GI (glycaemic index) grain and an excellent source of fibre, as well as beta-glucan, which can help to lower cholesterol.

I also use cardamom, which I like to freshly grind, to provide a fragrant and festive touch to the granola. Not everyone is a fan of this spice, so feel free to substitute with cinnamon.

Rich in nuts and seeds, this granola will help to keep you – or the lucky person you give it to – satisfied and ready to start your day. Which, especially this time of year, we can all use some help with. This is fuel for the festive season in a jar.