Wake up to something bright. And, shine.
Maple and Pecan Granola; packed with oats pumpkin and sunflowers seeds, drizzled maple syrup and toasted pecans.
This dish will burst any belief that vegan food can’t be super yummy.
- When you’ve got your beau/belle overnight and need a lush brekkie dish that’ll have you back in bed in no time for more
- When you’re rushing out the door in the morning and need a satisfying dish that’ll have your day starting with a bang
- When the sun’s rising on a swanky morning and you’ve got a blazing day of busyness
Maple and Pecan Granola was inspired when a fellow vegan chef visited from the Far East and a lavish brekkie was just placated our hungry appetites as we spent a day ahead cooking new vegan delights.
Granola was developed by Dr. Jackson who came up with the idea of bringing together a healthy cold breakfast cereal. Usually made with oats, nuts, seeds and dried fruits baked until crisp.
Maple and Pecan Granola makes a wonderful start to the day. Add some raspberries and redcurrants to snazz it up or eat it with some yoghurt. It saves on purchasing shop brought and you know what ingredients you have placed inside.
Maple and Pecan Granola is vegan and gluten-free.
- 500g oats
- 50g pecans
- 50g pumpkin seeds
- 50g sunflower seeds
- 4tbs coconut oil, melted
- 5tbs maple syrup
- Pinch of salt
- Soak the seeds in filtered water for about 8 hours. Drain and set aside.
- Preheat oven to gas mark 180 degrees Celsius but to 160 degrees Celsius if you have a convention oven.
- Place with the oats and seeds into a large baking tray. Swirl in the coconut oil. Coat with maple syrup and salt. Combine well.
- Bake in the oven for 20 minutes, half-way through give the granola a stir.
- Roughly chop the pecans. Remove from granola from the heat and switch off the oven. Add the pecans and return to the oven and allow the oven to cool down.
- Place in sterilised jars and keep sealed to retain the freshness.