A traditionally textured granola, made with creamy jumbo oats, puffed amaranth and nutritious pumpkin seeds. Chopped Brazil nuts are scattered through the oat-base which carries the toasted aroma of coconut sugar and wildflower honey, finished with a scattering of chewy, caramel-flavoured raisins.
We love this recipe with thick, cold Greek yoghurt and not-so-sweet berries like fresh blueberries or a spoonful of stewed gooseberry.
