When adding up how much the maple syrup and pecans cost, I was sceptical as to whether making my own granola would be worth the faff as you can buy branded granola for half the price – I can vouch that it is definitely worth it. Not only is the homemade version a bit healthier, but the taste is in another league. I hope you enjoy it as much as I do.
Maple and pecan granola
- 350g Porridge oats (jumbo kind)
- 150g mix of pecans very roughly chopped
- 150g of pumpkin or sunflower seeds
- 50ml rapeseed oil
- 150ml maple syrup
- 1 tsp cinnamon
- Pinch of salt
- Preheat the oven to 150°C and line two tins with baking paper.
- Place the oats, nuts, seeds, cinnamon and salt in a bowl and mix,
- Add the oil and mix.
- In a jug, mix the maple syrup with 50ml of water and add to the mixture.
- Bake for 30-50 mins until golden.
- This will depend on your oven so watch it carefully.
I accidentally picked up some hazelnut oil so I decoded to use some in my granola recipe with a 50/50 mix alongside rapeseed oil and the result was lovely. The great thing about granola is that you can customise it to suit your own tastes.
I've not had any luck making granola with raisins as they tend to burn (I've even tried soaking them to stop this from happening) but I find that the granola is just as good if you add the raisins in after.
Let me know how you customise yours.