There are so many different versions of granola you can make. This one is a pretty classic combination, but it’s still deliciously moreish, I have to stop myself from eating it straight from the jar! This recipe makes quite a lot as I like to make a big batch to have on hand. If you want even more just double up the ingredients.
Pecan and maple granola
dairy free, gluten free, vegan
3 cups / 300g oats, jumbo rolled
1/2 cup / 50g pecans
1/3 cup / 40g almonds
1/4 cup / 30g sunflower seeds
1/4 cup / 30g pumpkin seeds
1/2 tsp cinnamon
1/4 tsp ginger
pinch of salt
4 tbsp maple syrup
6 tbsp coconut oil (or rapeseed oil)
Preheat the oven to 160C.
Roughly chop the pecans and almonds. Mix all the dry ingredients together in a large bowl.
Melt the coconut oil and maple syrup together on a gentle heat in a saucepan. When melted pour the melted liquid over the granola mix and mix all together well. Line a large tray with baking parchment and spread out the granola mixture.
Bake for 30mins at 160C till the mixture becomes golden brown. Keep an eye on the mixture and stir from time to time to stop it from burning. Remove from oven and allow it to cool before storing in an air tight container.
For gluten free: use gluten free oats