Ingredients:

• 3 cups large flakes oats

• 3/4 cup flaked coconut

• 1 speculaas cookie, crumbled or ground

• 3/4 cup dried apricots, chopped

• 3/4 cup chopped walnuts

• 1/2 cup chopped brazil nuts

• 1/2 tsp cinnamon

• pinch salt

• 1/3 cup safflower oil

• 1/3 cup maple syrup

• 1/3 cup oil

Method:

1. Combine the oats, coconut, dried apricots, walnuts and brazil nuts in a large bowl. Mix well until completely integrated, adding the cinnamon and salt at the end.

2. Combine the oil, syrup and water in a glass or small bowl.

3. Pour the wet ingredients over the dry ingredients. Stir until the oat mixture is coated throughly with the oil mixture.

4. Spread evenly over a greased baking sheet or a baking sheet lined with parchment paper. You may need to work in batches if your baking sheet is one the smaller side.

5. Bake at 130 degrees (gas mark 120) for 20-40 minutes, depending on how golden you like your granola.

6. After the granola has cooled you can store it in an airtight container for up to one week.

Benefits:

• Tridoshic - suitable for Vata, Pitta and Kapha

• High in Vitamin E, folate, selenium and fiber

• Good source of iron, magnesium, copper and Omega-3 and -6

• Low in sugar

• Boosts digestion and metabolism

• Improves skin elasticity

• Supports heart health

Variations:

• You can use gluten free oats

• You can swap the walnuts for other nuts or seeds

• You can add a pinch of cardamom or dried ginger

• You can leave out the cookie — but it’s just one cookie :-)