1 tbsp coconut oil
1/4 cup maple syrup
1 tsp pure vanilla essence
2 cups gluten free oats
1 pinch of salt
Preheat oven to 160 degrees. Line an oven tray with baking paper and set aside.
In a medium saucepan combine peanut butter, coconut oil and maple syrup. Melt together until smooth.
Remove from heat and add vanilla essence, oats and salt to the mixture. Stir thoroughly.
Spread mixture evenly over baking tray and place in the preheated oven.
Bake for 10 minutes, flip the granola over with a spatula and bake for a further 10-15 minutes.
Allow to cool completely before transferring to an airtight container.
Photography and recipe by Nadia Eves