This light pecan and maple syrup granola recipe is ideal with fresh seasonal fruit and unsweetened yoghurt. I used Tasmanian Tamar Valley Greek Style yogurt for the topping. Vegans can substitute yoghurt with nut milk or cashew cream.
31/2 cups organic rolled oats
3/4 seeds (pumpkin, sunflower, pepitas)
3/4 cup pecans
1/3 cup coconut oil
2 cm vanilla pod
3/4 coconut flakes
1/3 cup maple syrup
1/2 tbsp cinnamon
*optional for clumps: add 3 tbsp water to 1 tbsp ground golden flaxseeds. Mix this first and let sit for 10 minutes.
Preheat oven to 180 degrees Celsius.
Heat coconut oil and add to maple syrup in a bowl. Cut vanilla pod and scrape seeds into coconut oil mixture and stir. Combine all dry ingredients. Stir in coconut oil mixture and then add flaxseeds to create clumps. Place mixture on parchment paper on a baking sheet.
Bake on fan forced setting for 30-40 min at 180 degrees Celsius. Check granola every 10 minutes and toss granola for an even colour.
Cool and store in glass jar.