Servings: 12 servings

250g porridge oats 250g porridge oats
1 tbsp sunflower oil 1 tbsp sunflower oil
3 tbsp clear honey 3 tbsp clear honey
1 egg white, beaten 1 egg white, beaten
50g brazil nuts, roughly chopped 50g brazil nuts, roughly chopped
30g pumpkin seeds 30g pumpkin seeds
75g raisins 75g raisins
35 g coconut flakes 35 g coconut flakes

Preheat the oven to 150°C/Fan 130°C and line a large baking tray with parchment.
Put the porridge oats in a large bowl and add the oil, honey and egg white.  Stir well to combine (don't worry about small clumps), then stir through the Brazil nuts and pumpkin seeds,  Spread out over the tray and bake for 20 to 25 minutes.
Add the raisins and coconut flakes to the mix and stir carefully to combine.  Return to the over for another 10 to 15 minutes, then leave to cool and crisp up before storing in an airtight jar.
Serve a handful of the mixture (30g) with yogurt and fresh fruit.

The granola will keep well for 2-3 weeks in an airtight container.  The granola will keep well for 2 to 3 weeks in an airtight container.
251g per serving  251g per serving
Mix up the recipe by swapping in your favourite nuts, seeds and dried fruit.  Mix up the recipe by swapping in your favourite nuts, seeds and dried fruit.