Until recently I had always relied on shop-bought granola to satisfy my breakfasting needs but, although it’s marketed as a healthy choice (and boy do you pay for the privilege), it often contains a shed load of sugar and other nasties. On top of that, if you’re gluten-free or vegan, you always need to be on the lookout for sneaky additions such as rye flakes or honey. So…I’ve made my own and hope you will too!

This fiendishly more-ish granola, as well as being delicious and nutritious (it’s brimming with anti-oxidants), is also kind to your heart – oats and pecans both help to reduce bad cholesterol, and pumpkin seeds and maple syrup contain lots of magnesium and zinc respectively, both essential as part of a heart-healthy diet. The quinoa adds bonus protein and crunch!

Nutty, toasted, crunchy and just sweet enough, this granola is great with a splash of cold milk, a swirl of creamy yoghurt or just on its own. And feel free to lob in any nuts, seeds or chopped dried fruit of your desire (add any dried fruit after baking) – there is no magic formula so have fun and go bespoke.

Heart-healthy pecan, maple and pumpkin seed granola

Ingredients:

– 30g coconut oil
– 75ml maple syrup
– 1/4 teaspoon salt
– 200g oats*
– 40g uncooked quinoa
– 100g pecans, roughly chopped (I bash them in a bag with a rolling pin)
– 100g pumpkin seeds
– 50g desiccated coconut

*Make sure they’re gluten-free certified if you’re coeliac. 

Method:

Preheat the oven to 150°C and line a large baking tray with baking paper. Tip: I just use the oven shelf tray itself as the more spread out the mixture is, the better it toasts.

Heat the coconut oil, maple syrup, and salt on a low-medium heat for a couple of minutes until the coconut oil has melted.

Mix the remaining ingredients together in a large bowl. Add the liquid mixture and stir well until combined.

Evenly spread the mixture onto the baking tray and bake for about 30 minutes, stirring halfway, until turning golden. Tip: Do not let it go too dark – the pecans start to get bitter.

Will keep in an airtight container for over a month.

Source: Recipe and photos by pip & little blue.