Cinnamon Pecan Granola

May 29th, 2012

This granola is my oldest and most loved recipe. The nutty crunchy texture and sweet echoes of cinnamon and coconut make this the most delicious and nutritious way to start any day.

Makes one large container of granola

– 2 cups of oats (240g)

– 1 cup of pecans (180g)

– 1/2Β cup of almonds (100g)

– 1 cup of pumpkin seeds (175g)

– 1 cup of sunflower seeds (175g)

– 1 cup of raisins (200g)

– 3 tablespoons of coconut oil

– 3 tablespoons of maple syrup

– 3 teaspoons of cinnamon

Place the pecans and almonds in a food processor and pulse for about 30 seconds so that they are partially crushed. Then add them to a large mixing bowl with all the other dry ingredients, except the raisins and cinnamon, and stir together.

Next, melt the coconut oil with the maple syrup and cinnamon on the stove, once it has dissolved into a sweet liquid add it to the dry bowl and mix well. This should form a delicious oaty nutty bowl, which is slightly sticky.

Place the mixture into a baking tray and bake for about 30-40 minutes at 180C, until crunchy. During this time you’ll need to stir the mixture to ensure that every bit of the granola gets nicely toasted and the top doesn’t burn.

Once the granola is cooked perfectly remove the tray from the oven and allow it to cool, then stir in the raisins. Store the granola in an air-tight container to keep it wonderfully fresh and crunchy.