Almond Pecan Granola

How to make it

1. 1
   Preheat oven to 160°C and line a baking tray

   Low and slow is the key to even, golden granola without burning. 160°C may feel too low — trust it. Higher temperatures produce unevenly browned granola with burnt edges and raw centres.

2. 2
   Mix dry ingredients

   Combine oats, chopped almonds, pecans, cinnamon, and salt in a large bowl. Mix well — you want the spice evenly distributed before the wet ingredients go in.

3. 3
   Combine wet ingredients separately

   Whisk together melted coconut oil, honey, and vanilla extract in a small bowl or jug. The mixture should be uniform and fluid.

4. 4
   Combine and mix thoroughly

   Pour the wet mixture over the dry ingredients. Mix thoroughly — every oat and nut should be coated. Use your hands for this; it is the most effective way to ensure even coating.

5. 5
   Spread flat and do not stir during baking

   Spread the mixture in a thin, even layer on the lined baking tray. Press it flat with the back of a spoon. Do not stir during baking — undisturbed granola forms clusters. Bake for 20–25 minutes until deep golden.

6. 6
   Cool completely before breaking into clusters

   Remove from the oven and leave completely undisturbed on the tray until fully cooled — at least 30 minutes. The granola will feel soft when warm and crisp up as it cools. Once cold, break into clusters and store in a sealed jar.

Ways to use it