Crunchy granola

I LOVE this granola!  It's crunchy, delicious - and healthy, too!  It's super easy to make, and it keeps in an airtight container in the pantry for a couple of months, but I guarantee it will get eaten long before then.  Have it for breakfast with some fresh fruit and yoghurt, and you'll be set for the day.
 My husband raves about it too.  He ate it with bananas and blueberries before doing the Lake Taupo cycle race (165km) for a fast, energising breakfast before his gruelling ride.
This recipe is adapted from Lighten Up by Jill Dupleix. 

Ingredients

400g rolled oats

3 tbsp sunflower seeds

3 tbsp sesame seeds

2 tbsp linseed

100g almonds

100g walnuts, , brazil nuts or pecans

100g dried shredded coconut

pinch of sea salt

4 tbsp honey or maple syrup

3 tsp olive oil

1 tsp cinnamon

1/2 tsp freshly grated nutmeg

Method

Preheat oven to 150C.

Chop the nuts, then mix together with the oats,  seeds, coconut and sea salt in a large bowl.  

In small pan, warm the honey/maple syrup, oil, cinnamon and nutmeg.  Stir until just melted.

Pour the warm liquid over the dry ingredients and mix well.

Divide mixture on to two baking trays lined with baking paper and spread out evenly.  Bake for 30 minutes, shuffling the mixture around in the middle of cooking time to ensure it cooks evenly.

Remove from the oven and cool, store in airtight jars. Enjoy!