Maple and Coconut Seeded Granola

Preheat oven to 160°C (fan) / 180°C (conventional) / 350°F / Gas mark 4. Line a baking tray with parchment paper.

In a large bowl, combine oats, salt, cinnamon, flaxseed, chia seeds, and desiccated coconut.

In a small saucepan or jug, gently warm coconut oil, maple syrup, and vanilla extract until just melted.

Pour the wet mixture into the dry ingredients and stir until fully coated.

Press firmly into a thin, even layer on the tray to encourage clumps.

Bake for 20–25 minutes without stirring, until golden. Keep a close eye near the end to avoid burning.

Cool completely on the tray without touching — this helps the granola crisp and form clusters.

Once fully cooled, break into clumps and store in an airtight container.

This can be kept in an airtight container at room temperature for up to 2–3 weeks.

If you want it to last longer, you can also freeze granola for up to 3 months, just defrost at room temperature before using.