Crunchy pecan granola
We love granola. And even though there are some good ready-made options out there now, we still prefer to make ours from scratch so we know exactly what’s going into it. It’s also cheaper and easy to do it yourself.
Here’s one of our favourite ways to make it. (Throw in some dried fruit if you like your granola sweeter and chewier.)
Makes around 8 helpings
You will need:
- 2 tbsp vegetable oil or melted coconut oil (We use Lucy Bee)
- 6 tbsp (1/4 cup) brown rice syrup, OR 4 tbsp honey or maple syrup (see notes below)
- 1 tsp vanilla seeds (optional)
- 2 cups oats (around 200g)
- Half cup pecans, roughly chopped (around 100g)
- 2 tbsp pumpkin/sunflower seeds (or seed mix)
- Pinch fine sea salt
Method:
- Heat your oven to 150c.
- In a large bowl, mix together the oil, brown rice syrup (or honey/maple syrup) and vanilla.
- Stir in the oats, pecans, seeds and salt, and mix with a wooden spoon until everything is really well combined and the mixture is sticking together in little clumps.
- Spread the granola across a non-stick baking tray and bake for 30-35 minutes, mixing at least once during cooking, until golden brown and crisp. Let it cool before serving.
- Store in a dry, airtight container in a cool place for up to 5 days.
NOTES
Sweeteners – For a chunky granola, we find that brown rice syrup binds the mixture together the best. Honey works well too, just use a little less as it’s sweeter. The flavour of maple syrup (again, reduce the quantity a little) goes perfectly with pecans but gives a loose, more crumbly result. You could try both brown rice and maple syrup together if you have them.
Taste the granola before it goes into the oven and adjust the sweetener to your taste if necessary.
Try serving with natural yogurt and fruit such as blueberries, pear, peach or banana.
See more Healthy Breakfast recipes
