24 Jun, 2020
Pistachio and pecan granola
Commercial cereals tend to be laden with hidden sugars and salt, so making your own is the perfect way to know exactly what your morning meal consists off. There is something quite lovely about making your own granola and popping it into a jar ready for when you need it.
RecipesIngredients
For the Granola
- 150g jumbo oats
- 1 tbsp rapeseed oil or coconut oil
- 1 tbsp maple syrup
- Zest and juice of 1 orange
- 50g pistachios
- 50g pecans, chopped
For the blackberry compote
- 100g blackberries
- 1 tsp maple syrup
- 30ml water
To Serve:
- 4 tbsp coconut yogurt
- 100g pomegranate seeds or fruit of choice
Method
- Preheat your oven to 180 degrees.
- Place the oats in a bowl and pour over the maple syrup, orange juice and orange zest. Combine well so that all the oats are covered.
- Line a baking tray with baking paper and place the oats on the tray making sure they are evenly distributed. Top with the pistachios and chopped pecans.
- Cook the granola in the oven for 20-25 minutes mixing the oats occasionally so that they are golden all over.
- Meanwhile to make the compote, place the blackberries, water and maple syrup in a small saucepan and cook on a low heat for 10 minutes. Tip them into a food processor or nutribullet and blitz until smooth. Set aside to cool.
- Remove the granola from the oven and leave to cool then serve in bowls with yogurt, a spoonful of the compote and some fresh fruit.
