Makes about 6 cups
3 cups rolled oats
½ cup quinoa flakes
1 cup flaked coconut
1 cup hazelnuts, halved
½ cup slivered almonds
½ cup pumpkin and sunflower seed mix
1 cup maple syrup
¼ cup honey
2 tsp vanilla bean paste
100g butter, chopped
1 cup dried cranberries
½ cup dried figs, thickly sliced
Greek yoghurt, to serve
Fresh fruit, cut into pieces, to serve (optional)
Preheat oven to 160°C.
Line a large baking tray with baking paper. Then combine oats, quinoa, coconut, hazelnuts, almonds, pumpkin and sunflower seeds together in a large bowl.
Combine maple syrup, honey, vanilla and butter in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture is smooth.
Drizzle maple syrup mixture over oat mixture and toss to combine. Spread over lined baking tray.
Bake, stirring every 5 minutes, for 30 minutes or until golden brown and crisp.
Remove granola from oven. Sprinkle with cranberries and figs and toss to combine. Set aside to cool completely and set.
Spoon granola into bowls and dollop with yoghurt to serve. Top with pieces of fresh fruit, if desired.