Ingredients for Surfer's Granola

• 180g old-fashioned oats

• 25g millet (optional

• if not using, add an extra 25g oats)

• 1 tablespoon golden or other flaxseeds (optional)

• 3/4 teaspoons kosher salt, divided

• 1/2 teskedar malen kanel

• 1/4 teaspoons ground ginger

• 80ml honey

• 60ml extra-virgin olive oil, divided

• 2 tablespoons (packed) light brown sugar

• 150g raw almonds, coarsely chopped

• 45g raw shelled pumpkin seeds (pepitas)

• 70g raw sunflower seeds

• 1 tablespoon sugar

• 100g raisins

• Yoghurt

• Thinly sliced mangoes, papayas, or other fresh fruit

• Millet and golden flaxseeds can be found at natural foods stores and some supermarkets.

Heat oven to 149°C. Mix oats, millet and flaxseeds (if using), 1/4 teaspoons salt, cinnamon, and ginger in a medium bowl. Add 240ml hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.

Bring honey, 2 tablespoons oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.

Bake oat mixture, stirring 2-3 times, until dark golden brown, 50-60 minutes. Place sheet on a wire rack and let oat mixture cool completely.

Increase oven temperature to 177°C. Mix remaining 1/2 teaspoons salt, remaining 2 tablespoons oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 10-12 minutes. Place sheet on a wire rack and let nut mixture cool completely.

Combine oat mixture, nut mixture, and raisins in a large bowl. DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.

Serve granola in bowls with yoghurt and sliced fresh fruit.

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