Gluten-Free High-Protein High-Fibre Granola

Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.

• 2 cups gluten-free rolled oats
• ½ cup chopped almonds
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• 2 tbsp chia seeds
• ¼ cup vegan protein powder
• 2 tbsp coconut oil (melted)
• 2 tbsp maple syrup or honey
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of sea salt
• Optional: walnuts, coconut flakes, dried fruit (add after baking)

Method

1. 1 Preheat the oven to 180°C (350°F) and line a large baking tray with baking paper so the granola doesn't stick as it caramelises.
2. 2 In a large bowl, mix the oats, chopped almonds, pumpkin seeds, sunflower seeds, chia seeds and protein powder until evenly combined.
3. 3 In a separate small bowl, whisk together the melted coconut oil, maple syrup, cinnamon and vanilla, then pour over the dry ingredients and stir thoroughly so every piece is lightly coated.
4. 4 Spread the mixture in a single, even layer on the tray — clumps bake unevenly, so press it out rather than piling it up.
5. 5 Bake for 18–20 minutes, stirring once halfway through so the edges (which brown fastest) mix back in with the centre.
6. 6 Remove and leave to cool completely on the tray without stirring — it will crisp up significantly as it cools, and stirring warm granola breaks up the clusters.
7. 7 Once cool, stir through any dried fruit (added now, not before baking, so it stays chewy rather than turning hard and brittle).