Granola, Mark 2

Ingredients

6 cups rolled oats 

1 cup pumpkin seeds
1 cup sunflower seeds 

0.5 cup chopped hazelnuts

0.5 cup chopped pecans 

0.25 cup brown sugar (omitted in the latest batch)

0.5 cup maple syrup 

0.5 cup vegetable oil 

1 Tsp ground cinnamon 

1 Tsp vanilla extract 

Method

Preheat the oven to 200C. Line two large baking sheets with parchment.

Combine the oats, seeds, and nuts in a large bowl. Place in a saucepan,  the sugar, maple syrup, oil, cinnamon, and vanilla. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake until crispy and toasted, about 25 minutes. Stir once halfway through. Cool, then store in an airtight container.

Notes

This is a pared down version of the previous recipe. The original recipe made a huge quantity. This one produces about half. I prefer the taste of maple syrup to honey, so have replaced the honey with syrup. Cinnamon and vanilla are also favourites; I haven't cut those back. The seeds and nuts were what I had in the cupboard at the time. 

One portion of this granola is low FODMAP. It is great with lactose-free yogurt and fruit compote.

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In the latest batch of granola, I left out the brown sugar, and I greatly prefer the reduction in sweetness. The maple syrup adds enough sweetness for my tastes. We also had no pecans, so cashews were used instead.