Coconut and Maple Syrup Granola

... and pecan, almond and rolled oats of course.

Yield 6 cups

Time 30 minutes

Just YUM. Perfect with some greek yoghurt and jam.

Ingredients

• 4 tablespoons coconut oil

• 1/3 cup pure maple syrup

• 1 ½ cup oats

• 1 cup coconut (desiccated)

• ½ cup slivered almonds

• 1 cup pecans (roughly chopped)

• ¼ teaspoon sea salt

• 1 teaspoon vanilla extract

Method

Step 1

Heat the oven to 160C.

Step 2

Heat the maple syrup, vanilla and coconut oil in a heavy bottomed pan on medium heat until the mixture starts to simmer.

Step 3

Combine all other ingredients in a large bowl and pour the simmering liquid over the dry ingredients.

Step 4

Mix well ensuring the dry ingredients are coated with the coconut oil and maple syrup.

Step 5

Spread the mixture evenly on a baking sheet. If you want chunky granola, do not stir the granola while cooking or cooling.

Step 6

Cook the granola for 20 minutes, then turn the pan and cook for another 5-7 minutes or until toasted and golden. Let the granola cool on the baking sheet, and when cool transfer to airtight containers.  I use old glass mustard jars to store my granola in.