Pecan and Coconut Granola

Ingredients:

• 350g whole rolled oats
• 120g pecan nuts, chopped
• 60g coconut flakes
• 1 tbsp ground cinnamon
• ½ tsp sea salt
• 2 tbsp extra virgin olive oil
• 2 tbsp honey (optional)
• 4 tbsp Smooth almond butter

Method

1. Preheat the oven to 150°C/130°C fan/Gas 2 and line a baking sheet with parchment paper.
2. Place all the dry ingredients in a bowl and combine. Drizzle in the olive oil, honey (if using) and almond butter and stir with a spatula until fully combined.
3. Transfer the granola to the baking sheet and press the mixture into a large oval shape about 2.5cm deep with your hands.
4. Bake in the oven for 15 minutes, then remove from the oven, rotate the baking sheet and gently break the granola apart slightly with a fork. Continue to bake for a further 15 minutes until the oats are golden brown.
5. Remove the granola from the oven and leave to cool. Once cool you can transfer it to an airtight container and store for up to 2 weeks.

Helen Edwardson