Blueberry pancake granola

Method

1. Preheat the oven to 180°C and line two baking trays with baking paper.
2. Put the oats, quinoa flakes, pecans, almonds and chia seeds in a large bowl and stir to combine.
3. In a measuring pitcher, whisk together the maple syrup, honey, vanilla, cinnamon, melted butter and linseed oil, if using, until incorporated. Pour the liquid into the dry ingredients and stir together well.
4. Dump the mixture onto the lined trays and spread out in even layers. Bake for 25 minutes, stirring everything around halfway through baking time, making sure to bring the edges into the middle and vice versa. At the end of baking, the mixture will have browned but may still feel a little soft – don’t worry it will crisp up as it cools.
5. Leave to cool on the trays completely, then stir through the blueberries. Store in an airtight container at room temperature for 1–2 weeks, or in the freezer for up to 3 months.