Cinnamon + pecan granola

Cinnamon + pecan granola

By
From
Spoon
Makes
10 bowls

This recipe is inspired by the very first granola that we sold at a market – it has been slowly and steadily tweaked as we received feedback from our customers. We originally included hazelnuts in the recipe, which are still one of our favourite nuts for a granola (and you can easily substitute if you prefer), but eventually settled on the more luxurious pecans. This recipe has stood the test of time and so when we came to choose which granola to start selling in shops in 2015, this was the obvious choice. Annie + Jonny

Ingredients

Quantity Ingredient

Dry ingredients

Quantity Ingredient
235g oats
75g coconut flakes
40g pecan nuts
1/2 teaspoon ground cinnamon
pinch salt

Wet ingredients

Quantity Ingredient
1 1/2 tablespoons maple syrup
60ml honey
50ml rapeseed oil
1 teaspoon vanilla extract

Method

  1. Preheat the oven to 180°C.
  2. Combine the dry ingredients in a large bowl.
  3. Put all of the wet ingredients into a separate bowl and use a fork or whisk to combine the maple syrup and honey with the oil until emulsified (the colour becomes lighter when this happens).
  4. Add the wet ingredients to the dry and mix to ensure that all the oats are covered.
  5. Spoon the mixture onto a baking tray lined with baking parchment, spreading it out into a thin, even layer. (Use 2 trays if needed.)
  6. Bake on the middle shelf in the oven. After 15 minutes or so, remove the tray from the oven and stir the ingredients thoroughly, spreading them evenly across the tray to prevent the granola from burning at the edges. Return the tray to the oven. The granola is ready when lightly browned (normally 30–35 minutes) and will crisp up as it cools.
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