granola is an extremely filling breakfast, and preparing it yourself is both inexpensive and insanely simple. Granola is our go-to time-saving breakfast after it's cooked.
1kg (about) (2.5lbs)
360g (12.6oz) oats
220g (7.7oz) chopped pecans
90g (3.1oz) pumpkin seeds
90g (3.1oz) sunflower seeds
½ tsp salt
100g (3.5oz) solid coconut oil
120ml (4fl oz) maple syrup or honey
2 tsp vanilla extract
1 tbsp ground cinnamon
160g (5.6oz) dried apricots, roughly chopped
50g (1.7oz) coconut flakes (we buy the kind that comes pre-toasted)
How to prepare
Preheat the oven to 160 degrees Celsius (150 degrees Celsius convection)/325 degrees Fahrenheit/Gas 3 and line a large baking sheet with parchment paper.
Stir together the rolled oats, pecans, seeds, and sea salt in a large mixing basin. Melt the coconut oil, maple syrup, vanilla extract, and ground cinnamon in a large saucepan over low heat. Once the coconut oil has melted, gently add the oat-and-nut mixture to the pan and stir until everything is coated.
Carefully tip the granola onto the baking sheet and spread it out evenly to a depth of about 12 inches (1.5cm). Bake for 30 minutes, or until golden brown, in the center of the oven. Remove from the oven and set aside to cool fully. Now, stir in the coarsely chopped apricots and toasted coconut flakes into the granola foundation. Use within a month after storing in a sealed container.