Pecan & Maple Granola

Pecan & Maple Granola | Nadia Felsch
Pecan & Maple Granola | Nadia Felsch

Pecan & Maple Granola
Prep time
Cook time
Total time
yield: 16
  • ½ cup raw pecans
  • ½ cup raw almonds
  • 2 ½ cups oats
  • 1 cup sunflower seeds
  • ½ cup pepitas
  • 1 cup sultanas
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 2 teaspoons cinnamon
  1. Preheat oven to 175 degrees Celsius (electric)
  2. Process pecans and almonds in a food processor until roughly chopped
  3. In a large baking tray, combine nuts with all dry ingredients except sultanas and cinnamon
  4. In a small saucepan on med-high heat, combine oil, syrup and cinnamon
  5. Cook for a few minutes and once fully dissolved, pour over ingredients in baking tray
  6. Bake in oven for 15 minutes, shake tray to move granola around
  7. Bake for a further 10 minutes
  8. Remove from oven and allow to cool slightly
  9. Add sultanas, mix through and store in an airtight container to keep fresh for up to three weeks
  10. Serve with almond milk and/or yoghurt and fresh fruit or sprinkle it over your smoothie bowl
With this recipe, in next to no time your kitchen smells heavenly and you have a delicious, crunchy breakfast cereal to grab throughout the week.

Stores well and enables you to feel satisfied and nourished in the morning.


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