Batch cooking - part 2: lemon, maple and sea salt granola

Lemon, Maple and Sea Salt Granola (Vegan)

MAKES ABOUT 1 KG

Ingredients

• 1 ½ cups 8 tablespoons (150ml) runny honey or maple syrup
• ½ a cup 75ml coconut oil
• 2 heaped cups 2 large handfuls (200g) of rolled oats
• 1 ½ cups 2 large handfuls (150g) of quinoa flakes
• 1 cup 2 handfuls (150g) of seeds (I use a mixture of sunflower sesame and pumpkin)
• 1 cup 2 handfuls (150g) of nuts (I use skin-on almonds and pecans), roughly chopped
• ½ a cup a handful (50g) of unsweetened desiccated coconut
• Grated zest of 2 unwaxed lemons
• ¾ cup a handful (100g) of raisins
• ¾ cup 2 handfuls (100g) of any other dried fruit, roughly chopped (I use dates and dried apricots)
• 1 teaspoon of flaked sea salt
• Vanilla extract

Instructions

Preheat the oven to 190°C/fan 170°C/gas 5. Heat the coconut oil in a saucepan until warm once melted add the honey or maple syrup and the vanilla extract. Mix the oats, quinoa flakes, seeds, chopped nuts, coconut, lemon zest and sea salt in a large bowl, then scatter over two large, lightly oiled baking trays.

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Pour over the maple syrup or honey and mix well with your hands to coat everything. Pop into the oven for 20 minutes. Remember to give it a good stir every 5 minutes or so.

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After 20 minutes, add all the dried fruits and put back into the oven for another 5-10 minutes to get that slightly chewy, caramelised fruit texture. Then remove from the oven and allow to cool. Store in airtight jars or containers for up to 1 month.