1½ cups rolled oats
1½ cups buckwheat
1 cup pepitas
1½ cups hazelnuts
2 tbs dutch-process cocoa
½ cup Bertolli Extra Virgin Olive Oil Gentile
½ cup brown sugar
A good pinch of sea salt
METHOD
STEP 1
Preheat oven to 180 degrees Celsius fan forced.
STEP 2
Place everything into a large bowl and combine very well.
STEP 3
Then equally tip out granola onto two baking paper lined trays and bake for 10 minutes.
STEP 4
Carefully remove baking trays from oven and turn granola over, spreading out evenly again.
STEP 5
Bake for another 10-12 minutes then remove from oven to cool completely before spooning into airtight jars for keeping.
Recipe by Melanie Lionello, From My Little Kitchen.
For more great recipes and inspiration from Melanie click here
