This delicious breakfast cereal - Annabel's Granola is very versatile. You can have as a breakfast cereal with milk. It’s also very good on its own as a snack or layered with yoghurt, honey and fruit. If your child is anti nuts or allergic then you could substitute pumpkin seeds instead.
 
Wholegrain breakfast cereals are a good source of iron. However, it is difficult for our bodies to absorb iron from a non-meat source (red meat provides the most easily absorbed form of iron). To improve the absorption of iron from breakfast cereal you will need to give your child vitamin-C rich fruit, like kiwi or berry fruits, or vitamin-C rich juice, like orange or cranberry juice.

Breakfast Cereal Method: 

175 g (6 oz) rolled oats
70 g (2 1/2 oz) coarsely chopped pecans
20 g (3/4 oz) shredded/desiccated coconut
1/4 tsp salt
60 g (2 1/2 oz) soft brown sugar
2 tbsp canola or sunflower oil
4 tbsp maple syrup
50 g (2 oz) raisins

 
Pre-heat the oven to 150ºC/300ºF/Gas 2. Put the oats, nuts, coconut, salt and sugar in a large bowl and mix together with a wooden spoon.

Whisk the oil and syrup together in a jug or small bowl.

Pour over the oats and mix well.

Spread out on a lightly oiled baking sheet and bake in the centre of the oven for 40–45 minutes, stirring every 10 minutes.

Transfer to a bowl, stir in the raisins and leave to cool.

Information:
Makes 6–8 portions