PECAN BREAKFAST GRANOLA
A fresh and nutty homemade recipe that is a little sweet, intensely delicious and so easy to make
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)
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.
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.