Pecan Granola with Cinnamon

image I always try to make sure I have a kilner jar full of this granola in my kitchen ready to have with yogurt or in the colder months I sprinkle it on porridge.

It’s one of a few different granola’s I make and I change it up a bit so it’s not always the same one! This recipe makes quite a large batch so you could halve it and make two different ones! Walnut and dried apricots works really well too. Have a play to suit your taste.

A little warning it’s not easy walking past without being tempted to dive in with a spoon and grab a mouthful! But hey it’s healthy!!!!

you will need:

  • 100g almonds
  • 180g pecans
  • 240g oats ( I use jumbo )
  • 175g sunflower seeds
  • 175g pumpkin seeds
  • 100g flaxseeds
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil
  • 3 tsp cinnamon
  • 200g raisins ( any dried fruit of choice )

Preheat the oven to 200 ( fan 180 )


Put the almond and pecans in a small food processor and pulse ( I like mine to stay quite large pieces ) Once they are how you want them place them in a large bowl that will fit the other ingredients, add all the dry ingredients together except the raisins and cinnamon.

Now melt the coconut oil, maple syrup and cinnamon in a small pan on the stove. When it has dissolved, add it to the dry ingredients and mix well to combine ( this is where I can’t help but add a little more maple syrup! ) it will be slightly sticky.

Put the mixture on to a large baking tray and spread it out, bake for approx 30-40 mins. I check every 10 mins to ensure it’s not burning on the top and give it a stir!

Once it’s cooked, take it out of the oven and allow it to cool before adding the raisins. Store in a jar or any airtight container.

I have also added a sprinkle on top of my crumbles which is delicious, or on top of baked apples!

Enjoy x

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