New week, fresh start, fresh batch…this week it’s a PECAN SPICE GRANOLA.
I love a good crunchy granola but generally don’t sit down to eat a whole bowl full at a time. In saying that, this one is so tasty, I could eat the whole jar…back away Jacqueline, back awayyyyyy from the jar.
So here’s a few ways we use ours to mix up the way we eat in our home:
+ a sprinkle on top of raw bowls (acai, blueberry, spinach, rice protein and other such deliciousness)
+ with yoghurt, grated apple, sprinkle of linseed, sunflower and almond meal (LSA)
+ swirled through nice-cream (blended frozen bananas, or yogie pops)
+ mixed through a little dried fruit and seed snack for Jet when we’re out and about so there are some more healthy fats and whole grain carbohydrates to sustain his energy (little boys in particular use so much energy and eat to match it – I seriously cannot keep up some days, feel like I’m a walking pantry!)
What’s your favourite granola combination? Love to hear them! Be sure to tag your photos with @brownpapernutrition if you whip up a batch of of this or any of our creations too!
Enjoy, J x
PECAN SPICE GRANOLA
Makes 4 cups
DF : SF : GF (OPT) : V
1 cup pecans
2 cups oats
1 cup coconut
1 cup almonds, roughly chopped
1/4 cup coconut oil melted
3 tablespoons maple syrup – or 1/3 cup rice malt syrup
1 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoons ground ginger
Preheat oven to 150C and line a large baking tray with greaseproof paper.
Combine pecans, oats, coconut and almonds in a large bowl and toss gently.
Melt together coconut oil, maple/rice malt syrup, and spices.
Stir coconut oil combo through the dry ingredients until well coated, spread across baking tray then pop in oven.
Cook for 10 minutes, turn the ingredients and cook a further 10 minutes.
Allow to cool on tray then store in an airtight container.