Coconut, pecan and almond granola

Thursday, 14 April 2016
Coconut, Pecan and Almond Granola

Sometimes, I like to have something other than porridge for breakfast. It rarely happens because I do love porridge a lot, but sometimes I do eat something different, which is where this granola comes in. Granola is summer's answer to porridge, for when you still want something really filling that will last you until lunch but it's too hot for cooked oats. I love baking a big batch of this at the weekend and munching on it throughout the week (sometimes straight out the jar with a spoon...). It's so good with soya yoghurt or almond milk with lots of fresh fruit on top (bananas and blueberries are my favourite). You can also change it up depending on what you like - add different nuts, swap pumpkin seeds for sunflower seeds, pop in some goji berries or cranberries, there are just so many possibilities! 

Coconut, Pecan and Almond Granola

You will need (makes one large jar): 
2 cups jumbo oats 
1/2 cup pecans
1/4 cup flaked almonds 
1/4 cup pumpkin seeds
1/4 cup linseed
3 tablespoons desiccated coconut
2 teaspoons cinnamon
1/4 cup melted coconut oil 
1-2 tablespoons date syrup, depending on preferred sweetness
3/4 cup sultanas 

- Pre-heat the oven to 180 degrees celsius. 
- Combine all the ingredients, apart from the sultanas, together in a large bowl and mix well, ensuring that all the dry ingredients are coated in the coconut oil and date syrup. 
- Spread the mixture over two lined baking trays and bake for 20 minutes, stirring occasionally to ensure the granola doesn't burn.
- Leave the granola to cool and then mix through the sultanas and store in an air-tight jar. It should keep for up to a month but, trust me, it will be gone long before that! I'm lucky if a batch of this lasts me a week.

Download this recipe

Coconut, Pecan and Almond Granola

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