A recipe from Sara Forte’s cookbook the Sprouted Kitchen: Bowl and Spoon. The salty-sweet and slightly spicy granola becomes amazingly addictive when paired with creamy yoghurt, a spoonful of honey and fresh fruit like peaches, raspberries and blueberries.  

seedy olive oil granola
(makes about 6 cups)

1/2 cup extra-virgin olive oil
2/3 cup pure maple syrup
3/4 teaspoon sea salt
1/2 teaspoon cardamom
1 teaspoon cinnamon
3 1/2 cups old fashioned oats
2 cups rice crispy cereal (unsweetened)
1/2 cup pumpkin seeds
1 cup raw sunflower seeds
3 tablespoons hemp, sesame, flax seeds, chia seeds or a mixture

You may play around with the choice of spices and seeds, but keep the ratio of liquid to dry ingredients.

Preheat oven to 165°C (325°F).

Mix the olive oil, maple syrup, sea salt, cardamom and cinnamon in a large mixing bowl. Add the oats , crisp rice, pumpkin seeds, sunflower seeds and your seeds of choice. Mix to coat.

Spread the granola mixture on two rimmed baking sheets in a single layer. Bake on for 40-45 minutes or until the mixture is toasty, stirring every 15 minutes to ensure even crispness.

Granola will keep in an airtight container for 2 weeks.