How to make Delicia Bale’s maple cinnamon granola

“Most cereals in supermarkets are ultra-processed, so making your own granola is a good alternative option that is similar to cereal,” says nutritionist Delicia Bale, author of new cookbook, Unprocessed Made Easy.

“I like to serve mine with yogurt or milk and berries, and you can also use this granola as a topping for other breakfasts.”

Maple cinnamon granola

Ingredients:

(Makes around 6 portions)

200g oats

60g flaked almonds

60g hazelnuts, chopped

50g pecans, chopped

50g desiccated coconut

50g pumpkin seeds

80g coconut oil, melted

100ml maple syrup

1tsp vanilla extract

1tsp ground cinnamon

Method:

1. Preheat the oven to 170ºC.

2. Mix together the oats, flaked almonds, hazelnuts, pecans, desiccated coconut, pumpkin seeds, coconut oil, maple syrup, vanilla extract, cinnamon and salt until well combined.

3. Spread the mixture evenly onto a lined baking sheet (you may need to split it between two sheets as if it is too thick, it won’t cook all the way through).

4. Bake for 20-25 minutes until the granola is slightly golden.

Unprocessed Made Easy by Delicia Bale ANutr is published in hardback by Ebury Press, priced £20. Photography by Delicia Bale. Available now