You can never have too many granola recipes. This one is simple flavours that pop. You can add any other additions if you fancy (dark chocolate chips work a treat), or keep it simple. I like to eat mine with coconut yoghurt & berries.

Method

Pre heat the oven to 170C fan.

Measure out the coconut oil and maple syrup into a saucepan and melt together until the coconut oil is liquid.

Chop the pecans in to rough chunks and add to a large bowl with the oats, seeds and salt. Stir in the the syrup & oil.

Pour the mix on to a baking tray in a fairly even layer.

Bake for around 40 minutes, stirring every 10. I know it’s annoying to stir it, but otherwise the top will burn and the underneath won’t crisp. It’s worth it.

Remove from the oven and tip the granola out on to some baking paper, trying to keep as many big chunks as possible (you can break these top later if you want to). If you don’t tip out the granola it will stick to the tray as it cools.

When cooled, break up in to chunks of your desired size, stir through the coconut flakes (amount to your taste) and store in an air tight container.