La Fortezza Home Made Granola

Breakfast at La Fortezza is one of my favorite meals. I love making homemade granola. We make loads of variations and serve it with the most sublime yogurt from our local dairy. Fresh fruit, honey from the bee keeper down the road plus our own strawberries from the garden make for the perfect start to the day. All served with a freshly made cappuccino. Mmmmm.

Makes 8 cups

Ingredients

-½ cup neutral oil, avocado or, grape seed oil

-½ cup maple syrup

-¾ cup (120g) raw sugar

-1 teaspoon salt

-1 tablespoon ground cinnamon

-1/2 teaspoon ground allspice

-1 tablespoon vanilla extract

-4 cups rolled oats

-1 cup sliced almonds

-1 cup pepitas

-1 cup shredded unsweetened coconut

-1 cup dried blueberries

Preparation

Preheat oven to 350°F.  Place the sugar in a large bowl add the oil, cinnamon, allspice, salt and vanilla and maple syrup and mix to combine.  Add the oats, almonds, pepitas, coconut and mix until the ingredients are combined. *leave off the blueberries.

Spread the mixture onto a large baking tray bake for 15 minutes. Carefully stir the granola on the tray and then bake for a further 10 minutes or until golden. Cool on tray, then add the blueberries.

Note: You can add any type of fruit or nuts you enjoy, like walnuts, pecans, peanuts, dates or raisins, chocolate chips ( *add the chocolate once when the granola has cooled) . Be creative.

Note: To store, place the granola in an airtight container for up to 2 months.