30g(⅛cup)coconut oil(or sub olive or vegetable oil)
4tablespoons(4tablespoons)maple syrupor sub any other sweetener
Pinch(Pinch)salt to taste
30g(¼cup)flaked almonds*
30g(¼cup)pecan nuts, roughly chopped*
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the oats, dates, coconut oil, maple syrup and salt in a food processor and whizz until you get a fairly smooth and firm dough
Line a large baking tray with baking paper
Use your fingers to crumble the mixture onto the baking paper, making sure it’s mostly separated but still keeping some clumps
Add the flaked almonds and pecan nuts and mix well
Make sure the mixture is spread out well over the baking paper, otherwise it won’t get crispy (if necessary, use two baking trays or bake the granola in two batches)
Bake in the oven for 10-15 minutes, or until golden brown and crispy, mixing it around halfway through
Leave to cool completely (still spread out on the baking tray) before putting away to store
Keeps in an airtight container for up to 5 days
Notes
*You can substitute the flaked almonds and pecan nuts with any other type of nuts: walnuts, Brazil nuts, hazelnuts, macadamia nuts, sunflower seeds, peanuts, cashew nuts, pumpkin seeds etc.