Apricot, Pecan and Coconut Granola
Quick and easy to make and far far better than anything from a packet.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 125 ml maple syrup
- 2 tbsp cold pressed rapeseed oil
- 1-2 tsp ground cinnamon
- 300 g jumbo porridge oats
- 100 g pecans nuts , roughly chopped
- 4 tbsp sunflower seeds
- 4 tbsp pumpkin seeds
- 150 g dried apricots , chopped
- 50 g flaked coconut
Preheat the oven to 150℃ (130℃ fan)/350°F /gas mark 2.
Combine the maple syrup, oil and cinnamon in a large mixing bowl and add the oats. Add the pecans, pumpkin and sunflower seeds, then stir until well combined and coated in the maple syrup.
Tip the mixture onto one large or two smaller baking trays and spread out in a thin, even layer. Bake for 20 minutes.
Remove from the oven, sprinkle the apricots and coconut over the mixture, and stir to mix.
Return to the oven and bake for another 15-20 minutes until the oats and nuts are nicely toasted and the coconut is just beginning to colour.
Remove the trays from the oven and allow to cool. Store in an airtight container until required.
The granola should keep well for up to 1 month in an airtight container.
Nutrition information is approximate and is meant as a guideline only.
Calories: 297kcal | Carbohydrates: 35g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Sodium: 5mg | Potassium: 364mg | Fiber: 5g | Sugar: 13g | Vitamin A: 455IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 2.2mg