I will usually make it on one of my cooking days.
I start at night after the kids have finished cleaning the kitchen.
I mix up a double batch in a large bowl and put it in my largest oven tray, in the middle of the oven, it takes about 1/2 hour for a normal batch, I cook it for about 45 minutes to 1 hour for a double batch, every 15 minutes I give it a bit of a turn.
When it is done I turn the oven off add any nuts and coconut and mix them in and then leave it to cool in the oven overnight.
The next morning I take it out break it all up and we serve it with Greek yoghurt and some seasonal fruit.
To make the yoghurt palatable to the kids and me (I only started eating yoghurt about 2 years ago) I stir in a little rice malt syrup and some vanilla powder.
I store any leftovers in a glass jar for another breakfast- if the kids don't snack on it all first!
The original recipe comes from The Sweet Poison Quit Plan Cookbook
My improvements are in italics and I double this recipe.
Crunchy Granola1/2C rice malt syrup
1/2 C olive oil (I often use coconut instead)
3 C rolled oats
1/2C sunflower seeds
1/2 C pepitas
1T ground cinnamon
1/2 C macadamias
1/2 C walnuts
1/2 C coconut (dessicated, shredded or chips)
or anything else you like to throw in, goji berries are good too!
Pre-heat oven to 180C or 160C fan-forced
Put oil and syrup into a saucepan and heat over low heat for 2 minutes to warm through and mix together.
In a large bowl combine oats (you could use quinoa flakes or something else grain free if you prefer), seeds and cinnamon.
Combine liquid with dry ingredients and mix well.
Spread on a tray lined with baking paper.
Bake for 20-25 minutes or until golden giving it a stir halfway through
(I find it takes 1/2 hour in my oven for a batch this size, but I keep the temperature a little lower so it doesn't burn).
When cooked turn off oven and add nuts and extras and stir, leave to cool in oven, the residual heat will toast the nuts.
Serve with yoghurt, milk and fruit of choice.