Preheat oven to 120 degrees C and line two large baking trays with baking paper.
In a large bowl, mix together all dry ingredients except chia seeds.
In a microwave proof bowl, melt rice malt syrup with coconut oil (approximately 30-40 seconds depending on your microwave). Pour the mixture over the dry ingredients and mix thoroughly, ensuring all of the dry ingredients are coated.
Pour on to baking trays in an even layer then place in to the oven for 20 minutes.
Remove trays and stir the mixture to redistribute on the pans. Place back in to the oven for 10-15 minutes or until golden. Remove from the oven and evenly sprinkle the chia seeds over both pans. Leave to cool on the trays.
Store in an airtight container for up to three weeks or in the freezer for up to two months.
Serve this yummy granola with milk or yoghurt! Fresh berries also go really well with this.