1teaspoonfinely grated orange zest,from an organic orange (optional)
Flaky sea salt,to taste
1/2cupcoconut flakes,unsweetened (20 g)
1/2cupdried mango,chopped (40 g)
handful banana chips(20 g)
Preheat the tabletop glass-ceramic grill (or large skillet) over medium to medium-low heat (for the LeMax level 8 for 5 minutes, then reduce heat to level 6-7).
Coat the surface with 1 tablespoon coconut oil.
Add the oats, almonds, cinnamon, vanilla, salt, orange zest and maple syrup. Toss to coat, and cook, stirring often, for 4 minutes. Add the coconut flakes and stir to combine. Continue cooking until toasted, golden and aromatic, another 2 minutes. If you prefer a more caramelised mix, turn up the heat slightly, but watch closely to ensure the grains don't burn.
Turn off the heat and add the dried fruit. Toss to combine and transfer to a large bowl to cool. The granola will crisp up it cools. Once completely, transfer to a glass jar or other sealed container for storage. Keeps in a jar with a tight lid for several weeks.
Serve with yoghurt for a delicious breakfast. Enjoy!