Pecan, Cashew and Cranberry Granola
I LOVE granola. I always make sure that there is a batch made so that if I need breakfast in a hurry it is there waiting for me - all I have to do is add almond milk and blueberries or some greek yoghurt, almond butter and fresh fruit compote. You can even use it to top a smoothie bowl or a bowl of porridge or grab a handful as a snack. And you can make so many different flavours, you'll never get bored. And with a lot less sugar and salt than shop-bought cereals you can feel good about eating it too. A perfect start to the day.
- 2 tbsp coconut oil
- 2 tbsp almond butter
- 100 ml maple syrup
- 25 g pumpkin seeds
- 60 g pecans
- 60 g cashews
- 30 g dried cranberries
- 300 g porridge oats
- 2 tsp cinnamon
Preheat oven to 180C and line a baking tray with baking parchment.
In a microwaveable bowl place the coconut oil and almond butter and microwave on high for 1-2 mins until melted. Whisk with a fork to combine and set aside,
In a big bowl, place the oats, nuts, pumpkin seeds, cranberries and cinnamon and mix.
Add the coconut oil and almond butter mixture to the dry ingredients along with the maple syrup and mix until thoroughly combined,
Pour the mixture onto the lined baking tray and spread out with the back of a spoon to form an even layer. Place in the oven for 25-30 mins until browned and a slightly darker shade. Stir the mixture every 10 mins to ensure the edges do not burn.
Store in an airtight container for up to one week.
- This granola has kept with me for up to two weeks.