Chocolate and Raspberry Granola

Makes 4 cups

Chocolate and raspberry granola Photo: Kelly Gibney

Ingredients

• 2 cups rolled oats
• ½ cup each, pumpkin seeds, sunflower seeds, pistachio nuts
• ¼ cup each, sesame seeds, coconut threads
• 3 tablespoons chia seeds
• 3 tablespoons cocoa powder
• ½ teaspoon ground cinnamon
• Generous pinch salt
• 60g butter - melted
• 3 tablespoons maple syrup
• ½ cup freeze-dried raspberries

Method

Preheat oven to 160 degrees celsius.

Combine the oats, nuts, seeds, coconut, cocoa powder, cinnamon and salt in a large bowl. Stir to combine.

Whisk the butter and maple syrup together and pour over the top. Stir well to ensure the muesli is evenly coated.

Lay out on a large baking sheet lined with baking paper.

Bake for 20 minutes, tossing once during the cooking, until well toasted.

All to cool completely before mixing through the freeze-dried raspberries.

Store in an airtight container for up to 2 weeks.