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Coconut, almond and pecan granola
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Makes: 15 portions (about 45g per portion)
100g flame raisins
250g jumbo oats
100g whole skin-on almonds, roughly chopped
50g pecans, roughly chopped
25g pumpkin seeds
25g chia seeds
50g desiccated coconut
4 tbsp coconut oil
5 tbsp maple syrup
1 tsp ground cinnamon
½ tsp vanilla bean paste
¾ tsp flaky sea salt
natural yogurt, bananas and berries
1. Preheat the oven to 170˚C, gas mark 3; line a large baking tray with parchment. Soak the raisins in a bowl of just-boiled water. In another bowl, mix together the oats, nuts, seeds and desiccated coconut.
2. Heat the coconut oil, maple syrup, cinnamon, vanilla and 4 tbsp water in a small pan, until it comes to a simmer. Drain the raisins; add to the pan, then pour everything over the oat mixture. Sprinkle in the salt and stir well.
3. Spread out in an even layer over the parchment. Bake for 15 minutes, then stir and continue to cook, stirring every 10 minutes until golden and fragrant – about 45 minutes in total. Set aside to cool completely. Store in an airtight jar for up to 4 weeks, and serve with yogurt and fruit.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.