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Pecan breakfast granola - 1

PECAN BREAKFAST GRANOLA

CHANTELLE | BERRY & CRUST
A fresh and nutty homemade recipe that is a little sweet, intensely delicious and so easy to make
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast
Servings 1 kg

Ingredients
  

Group A - syrup

  • 0.050 kg coconut oil
  • 0.150 kg demerara sugar (light brown sugar)
  • 0.150 kg fresh orange juice (150 ml)
  • 0.005 kg vanilla extract (5 ml)

Group B - dry mix

  • 0.100 kg coconut desiccated
  • 0.050 kg linseeds
  • 0.300 kg oats rolled
  • 0.150 kg pecan nut halves
  • 0.50 kg pumpkin seeds
  • 0.001 kg salt (a pinch)

Instructions
 

  • Preheat the oven to 150 °C (302 °F).

Cook the syrup

  • Group A - pour the orange juice, then the sugar, into a saucepan. Bring to the boil, then remove from the heat. Stir in the coconut oil and reserve.

Granola

  • Weigh all the dry goods in a mixing bowl and stir. Pour the wet mixture over, then combine with a rubber spatula, making sure that the syrup is properly spread through.
  • Transfer the granola to a prepared sheet pan, and flatten.
  • Bake for 25 minutes, then stir lightly. Continue baking for another 25 - 35 minutes or until light brown.
  • Once baked, cool the granola completely before transferring it to an airtight container.
Keyword orange pecan granola, pecan breakfast granola, vegan granola