Ingredients

This recipe makes 1 kilogram of granola.

• 1 cup of coconut oil
• 1 and 1/2 cups of maple syrup
• A splash of vanilla essence
• 2 cups of oats
• 1 and 1/2 cups of quinoa flakes (if you can’t find quinoa flakes substitute with extra oats)
• 1 cup of unsweetened desiccated coconut
• 1/2 cup of pumpkin seeds
• 1/2 cup of sesame seeds
• 1/2 cup of almonds
• 1/2 cup of pecans
• 1/2 teaspoon of sea salt
• The zest of 2 lemons
• 1 and 1/2 cups of dried fruits of your choice (Anna is using apricots, Medjool dates, and raisins)

How to make Anna Jones’ lemon, maple and sea salt granola

1. Slowly melt your coconut oil in a saucepan. Then turn off the heat and add the maple syrup and vanilla essence, stirring them together.
2. Tip your oats onto the baking tray and spread them out evenly. Now add the quinoa flakes and mix them evenly with the oats on the baking tray.
3. Add the unsweetened desiccated coconut to the oats and quinoa and mix them thoroughly. Now add your pumpkin seeds and sesame seeds.
4. Roughly chop the almonds and pecans together then add them to the baking tray. Sprinkle over the sea salt. Now give all the dried ingredients a good mix together with your hands.
5. Add the lemon zest to the dried ingredients and evenly mix. Now drizzle over the maple, vanilla, and coconut sauce you made earlier and mix the ingredients again. Then place the baking tray into the oven at 180°C (fan) for 20 minutes.
6. Whilst you are waiting for your oat base to cook you can prepare the fruit you will be adding. Pit the dates and chop them, and the apricots into small chunks.
7. After 20 minutes have passed, take the granola out of the oven and add the fruit, mixing everything together with a spoon. Then put it back into the oven for 5-10 minutes, it is ready when it has gone a golden brown colour and the fruit has slightly caramelised.
8. Leave it to cool then store it in an airtight jar and it will keep in a cupboard for two months.

Learn how to put vegetables at the centre of your table, and cook in a way which is both good for you and good for the planet, in The Vegetarian Kitchen with Anna Jones.