• 2 cups Red tractor protein instant oats
• ¼ cup pepitas
• ¼ cup sunflower seeds
• ¼ cup almonds
• ¼ cup cashews
• 6 heaped tbsp @thecollagenlab collagen peptides
• 1 tbsp of rice malt syrup
• 3 tbsp of coconut oil
• ½ teaspoon of vanilla extract or vanilla bean paste
• 1 large pinch of fine sea salt

1. Pre-heat oven to 180◦c. (Or use the air fryer)
2. Combine all ingredients in a medium mixing bowl and mix well. (Note: the coconut oil might be liquid or solid depending on the room temperature, melt gently in the microwave if needed.)
3. Spread the mixture in a thin layer on a baking sheet and bake for 15-20 minutes, until lightly toasted. 
4. Cool before serving, ensure it’s completely cooled before storing as it will go soft. 
5. NOTE: For the air fryer: place a paper insert into the air fryer and cook the granola in several batches for 10-12 minutes each batch. Depending on the size of the air fryer will depend on how many batches you need to do.
6. STORAGE: Store in an airtight container for 2 weeks in the pantry or do as I do and store it in an airtight glass container in the fridge for 4-6 weeks.

MAKES  Serves 10