Summary: I am eating a bowl of this granola with Greek yoghurt as I’m typing this. I could eat this at every meal! It’s a nice balance of sweet and tart and has an amazing light and crispy texture. I prefer crispy to truly crunchy, which I find very hard on the teeth. It’s perfect for breakfast, brunch and snacking. Every time I make this it just disappears.
Ingredients
- 500g old fashioned oats
- 200g coconut flakes
- 250g chopped pecans
- 1/2 cup coconut oil, warmed to a liquid
- 1/2 maple syrup
- 180g crasins
Instructions
- Preheat the oven to 170 C.
- Mix the oats, coconut and pecan in a bowl.
- Combine the maple syrup and liquid coconut oil and pour into the oat mixture.
- Stir for a minute or two, until everything is well coated.
- Spread evenly in a thin layer on a lined large, flat baking tray.
- Bake for 30 minutes, stirring every 10 minutes.
- After 30 minutes, turn the oven off and let the granola sit in the oven until completely cooled.
- Stir in dried cranberries. Store in an airtight container.
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