Coconut Pecan Granola

As a Coeliac, I find it so hard to find gluten free granolas in the supermarket that aren’t full of sugar or being sold for a ridiculous price. I LOVE to snack on granola, so much so that I have been known to eat an entire bag in the space of an hour over work (terrible I know, but when it tastes so good how can you not?!). 

I’ve tried to make a range of types of granola and this has to be my favourite (with peanut butter granola falling very close behind!). I absolutely love the flavour of coconut and the crunch of pecans – this recipe combines the two which never fails to impress.

This recipe is perfect with milk and fresh banana slices, as a topper for yoghurt or a crumble, or as a snack out of the jar! It isn’t greasy so don’t be worried about eating it as a snack!

Ingredients:

  • 100g gluten free jumbo oats
  • 30g chia seeds
  • 50g pecans, whole
  • 50g mixed seeds
  • 1/2 tsp carob powder (optional)
  • 1/2 tsp mixed spice
  • 60g jumbo raisins
  • 50g flaked coconut
  • 40g coconut oil, melted
  • 40g date nectar (or maple syrup/honey)

Method:

  1. Preheat oven to 160°C. Line a baking tray with baking parchment.
  2. Add all dry ingredients [excluding raisins] into a bowl and mix until well combined.
  3. Add the melted coconut oil and date nectar into the bowl and stir until all the oats are coated.
  4. Pour onto the tray lined with baking parchment and bake for 10-12 minutes until the oats are just starting to turn golden. Remove from oven and stir in the raisins.
  5. Return to the oven for 10 minutes until the granola is well toasted.
  6. Leave to cool before serving!
  7. Store in a sealed jar/container for up to 4 weeks.
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