Crisp, nutty and naturally satisfying, this homemade granola blends pecans, coconut flakes and cinnamon for a better-than-shop-bought breakfast. Simple, wholesome, and delicious.
Serves 8 30 mins Make-ahead breakfast
Ingredients
- 350g whole rolled oats
- 120g pecan nuts, chopped
- 60g coconut flakes
- 1 tbsp ground cinnamon
- ½ tsp sea salt
- 2 tbsp extra virgin olive oil
- 2 tbsp honey (optional)
- 4 tbsp smooth almond butter
Method
- Preheat the oven to 150°C/130°C fan/Gas 2 and line a baking sheet with parchment paper.
- In a large bowl, mix the oats, pecans, coconut flakes, cinnamon and sea salt. Add the olive oil, honey (if using), and almond butter. Stir until everything is well combined.
- Spread the mixture onto the prepared baking sheet, pressing into a large oval shape about 2.5 cm deep.
- Bake for 15 minutes, then remove the tray from the oven. Rotate the tray and gently break the granola apart with a fork.
- Return to the oven and bake for another 15 minutes, or until the oats are golden brown.
- Remove from the oven and allow to cool completely. Once cooled, transfer to an airtight container and store for up to 2 weeks.
Serving & storage
Tip: Delicious served with yoghurt and fresh fruit. Keep stored in a sealed jar for up to 2 weeks to maintain crunch.
