RECIPE: Pecan & Coconut Granola Recipe

By far one of my favourite breakfasts is granola; there's not a time of year (or day, for that matter) that I don't think would benefit from the addition of some crunchy deliciousness. Fabulous with coconut yoghurt and gorgeous crumbled over a smoothie bowl, this recipe is the combination that has sated my cravings most effectively... I can't wait to share it with you!

The best bit about this recipe is that it is insanely adaptable; simply switch out the seeds, nuts or dried fruit varieties I have mentioned to whatever takes your fancy and enjoy a whole new flavour experience.

Let's get to it.

 

PECAN & COCONUT GRANOLA

 

YOU WILL NEED

2 tbsp melted coconut oil
300g oats or 200g oats & 100g roasted buckwheat
125 ml maple syrup (or honey)
1 tsp vanilla extract
100g chopped dates
50g flaked almonds
50g dried coconut flakes
1/2 tsp cinnamon
50g pumpkin seeds (or other large seeds)
4 tbsp small seeds (e.g. sesame or flax)

METHOD

Preheat the oven to 150ºC / 130ºC fan / Gas Mark 2.

Mix the melted coconut oil, cinnamon, maple syrup and vanilla in a large bowl and then add all other ingredients, except the dried dates, coconut flakes and buckwheat if using.

Stir and then spread onto two large baking trays. Bake in the oven for 20 - 25 mins, then scatter over the remaining ingredients and bake for a further 10 - 15 minutes, depending on how golden you would like your granola.

Leave to cool then store in an airtight container. This recipe keeps for about two weeks (but I love it so much it never lingers that long!)

And there you have it... My favourite recipe for my favourite breakfast food. If you do try this recipe, I would absolutely love to see your handiwork - simply tag me on Instagram (@thislastmoment) and I will find you!

What is your current favourite breakfast food? Come to the comments and let me know (links would be fabulous!)