Maple and Pecan Granola

This recipe is adapted from Hugh Fearnley-Whittingstall's granola recipe, which me and my mum made for some homemade Christmas presents. It is full of goodness, with fibre, slow release carbohydrates, healthy fats, protein and immune system boosting properties. Homemade granola is so much better compared to store bought options, and it's perfect served with yogurt, fruit or cold milk for breakfast.

Ingredients 

350g oats (I used a mixture of jumbo oats and normal oats)

150g broken pecans

75g pumpkin seeds

75g sunflower seeds

50g linseeds

50ml coconut oil

50ml water

2 tsp vanilla extract 

150ml maple syrup

Method

1. Preheat the oven to 150 degrees. Gently heat the coconut oil until it is liquid, and combine with the water, vanilla and maple syrup

2. In a separate bowl combine the dry ingredients

3. Pour the maple syrup mixture over the dry ingredients and mix thoroughly, so that all of the dry ingredients are coated

4. Line two baking trays with baking paper and spread out the mixture over the trays. Place the trays in the hot oven and bake for 50 minutes, turning the mixture every 10-15 minutes

5. Remove from the oven and let the mixture cool completely, then store in an airtight container or decant into jars for delicious homemade gifts!

Gluten Free Alternative Replace oats wit gluten free oats