Peanut Butter, Oat and Cornflake Granola

Ingredients

30g (2 tablespoons) butter
150g (½ cup) peanut butter
3 tablespoons maple syrup (or honey)
100g (4 cups) cornflakes (see note 1)
50g (½ cup) oats (see note 1)
20g (⅓ cup) desiccated (shredded) coconut
2 tablespoons coconut sugar
40g (¼ cup) hazelnuts
40g (¼ cup) almonds
1 tablespoon chia seeds
2 tablespoons sunflower seeds
1 tablespoon pumpkin seeds

Instructions

Pre-heat the oven to 200°C (400°F) and line a large, flat baking tray with grease-proof paper.
Heat the maple syrup, peanut butter and butter together in a pan, just until the butter has melted.
In a large bowl, mix up all the other ingredients until combined.
Pour the warm ingredients over the dry, and stir together (you may need to get your hands in to ensure the dry ingredients are well coated).
Sprinkle the granola over the prepared tray, moving it around with your hands to make sure no bits are on top of each other.
Bake in the oven for between 5-10 minutes until nice and golden. Watch very carefully as it can turn from perfect to burnt in a matter of seconds (and believe me, I speak from miserable experience).
Allow to cool and then enjoy it as breakfast or sprinkled over a little Greek yoghurt.

Notes

I have converted grams to cups/ounces using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed.

If you are making a gluten free granola, you will need to make sure your oats and cornflakes are gluten free. This might sound obvious, but it's not always the case.