Spiced maple, pecan & orange granola
Prep Time:
Cook Time:
10 Minutes
20-22 minutes
Serves:
8 Servings
Level:
Easy
Ingredients
4 cups old fashioned rolled oats (use certified GF oats for gluten-free granola)
1 cup Pecans
Grated rind of 1 or 2 oranges (option to mix rind with 2 tsp of sugar to really bring the orange flavour out)
1/2 cup Seeds (Sunflower, pepitas, ground flaxseeds)
1/2 tsp rock salt
1/2 tsp of ground ginger
1/2 tsp ground cinnamon
1/2 cup melted coconut oil (or olive oil for a more savoury, lower saturated fat option)
1/2 cup of maple syrup or runny honey
1 tsp vanilla extract
2/3 cup of dried fruit of your choice (cranberries, raisins, sultanas, blueberries)
1/2 cup unsweetened coconut flakes
Pre heat the oven to 350 degrees Fahrenheit (180 C) and line a large, rimmed baking tray with parchment paper.
In a mixing bowl, combine the oats, pecans, seeds, salt, cinnamon, ginger and orange zest.
Pour in your oil (coconut or olive oil), honey or maple, vanilla and mix well.
Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for approx 10 minutes depending on your oven, stir the mixture, add your coconut flakes, and cook for a further 10-12 minutes until the granola is turning lightly golden in colour. Remove from the oven. Let the granola cool completely undisturbed (approx 30 minutes) before stirring in your dried fruit.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Notes
This recipe can be made gluten free with GF oats. For Vegan version, replace honey with maple. For nut free, replace pecans with more pepitas or your choice of seeds.
Avoid baking the granola too long - just until its lightly golden on top as it will continue to crisp up as it cools.
If you like your granola to clump a little, try pressing on the granola with the back of a spatula after stirring the mixture at the 1/2 way point when you add your coconut flakes and leave it to cool undisturbed for 30 minutes.