Easy Crunchy Granola
– with apricot, pecan and coconut. Quick and easy to make and far, far better than anything from a packet.
Servings: 12
Equipment
- baking sheet
Ingredients
- 125 ml (4floz) maple syrup
- 2 tablespoons cold pressed rapeseed oil or olive oil
- 1-2 teaspoons ground cinnamon
- 300 g (11oz) jumbo porridge oats
- 100 g (3½ oz) pecans nuts roughly chopped
- 4 tablespoon sunflower seeds
- 4 tablespoon pumpkin seeds
- 150 g (5oz) dried apricots chopped
- 50 g (2oz) flaked coconut
Instructions
- Preheat the oven to 150℃ (130℃ fan)/350°F /gas mark 2.
- Combine the maple syrup, oil and cinnamon in a large mixing bowl and add the oats. Add the pecans, pumpkin and sunflower seeds, then stir until well combined and coated in the maple syrup.
- Tip the mixture onto one large or two smaller baking trays and spread out in a thin, even layer. Bake for 20 minutes.
- Remove from the oven, sprinkle the apricots and coconut over the mixture, and gently stir to mix.
- Return to the oven and bake for another 15-20 minutes until the oats and nuts are nicely toasted and the coconut is just beginning to colour.
- Remove the trays from the oven and allow to cool. Store in an airtight container until required.
Notes
The granola should keep well for up to 1 month in an airtight container.