About the Recipe
This granola is extremely versatile as you can use any nuts, seeds, spices, sugar and oil and by making your own home-made version you are able to control the amount of sugar and oil (as well as the quality) that goes into it.
I have used coconut oil in the past but these days I prefer walnut oil. Some people don't like ginger but prefer more of a cinnamon flavour and you can of course leave out the nuts if you have an allergy. Simply use good quality sunflower seed oil.

Ingredients
4 cups rolled oats
1 cup pecans, chopped
¼ cup pumpkin seeds, roughly chopped
¼ flax/linseeds
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup maple syrup
¼ cup walnut oil
¼ cup honey or maple syrup
Preparation
Pre-heat your oven to 160C. Place the oats, pecans, pumpkin and linseeds in a large mixing bowl to combine then divide the mixture between two large baking trays. Bake in the oven for 10 minutes.
Remove the oat mixture, then carefully then tip it back into the large mixing bowl. Add the honey/maple syrup, walnut oil and spices then divide the mixture between the two baking trays once again. Bake for a further 8 minutes.
Remove the baking trays and set aside, allowing the granola to cool. Once fully cooled, transfer the granola to an air-tight container to enjoy as you wish!