Coconut Granola

Preheat oven to 180oC. Line a large baking tray with baking paper.

Place the oats, pumpkin seeds, sunflower seeds, hazelnuts and almonds in a large bowl. Add the maple syrup and salt and stir to coat well. Transfer mixture to the prepared tray and spread out evenly. Cook in the oven for 20-25 minutes, stirring every 10 minutes, until golden. Be careful not to burn. Allow to cool completely.

Combine sultanas, dried blueberries, cranberries, coconut, quinoa flakes and cinnamon in a large bowl. Add the toasted nut mixture and stir to combine. Transfer the granola to an airtight container.

Serve with milk or natural yoghurt and fresh berries.