Cinnamon and Pecan Granola
This was my first granola recipe ever and the basis of the one we now sell in thousands of shops around the UK! It’s a simple oat, pecan, almond and seed base with sweet notes of maple, cinnamon and coconut.
100g porridge oats, 2 cups
100g pecans, 1 cup
100g almonds, 1 cup
150g raisins, 1 cup
100g pumpkin seeds, 1 cup
120g sunflower seeds, 1 cup
1 teaspoon ground cinnamon
3 tablespoons coconut oil
3 tablespoons maple syrup
Preheat oven to 180c, fan setting.
Place the pecans and almonds in a food processor and pulse for about 30 seconds, so that they are partially crushed. Add them to a large baking tray with the oats, pumpkin seeds and sunflower seeds– and mix well.
Melt the coconut oil, cinnamon and maple syrup over a medium heat. Once dissolved into a liquid, add to the rest of the ingredients and mix everything together well.
Place in the oven and cook for 35-40 minutes, stirring every 5-10 minutes to ensure nothing burns. Once golden, remove from the oven and leave to cool, before stirring through the raisins.
Store in an airtight container for up to a month.