Once upon a time there was a lady called Emily, who appears to have a slight (but very healthy) oat obsession…..
I started with her refrigerator oats, moved on to peanut butter granola, and then this. All have been wolfed down by various members of the immediate & extended family (I’ve just realised that I’ve never made refrigerator oats for the girls – must recify…)
I chopped the pecans up (because I’m still a bit paranoid about the girls eating whole nuts), and had to throw in a few chopped almonds too as I didn’t have enough. The same happened with the maple syrup, but a spoonful of golden syrup didn’t seem to upset anyone here.
I have no idea what safflower is & couldn’t find any oil at my local supermarket, so used this instead – I think the important thing is for it to not have too strong a taste (so don’t use your best olive oil)
This served 2 adults & 2 small (but greedy) children – just…. (we would have all eaten more)
- 3 cups rolled oats
- 1 cup chopped pecans
- 6 tbs safflower oil
- 6 tbs pure maple syrup
- Preheat oven to 350F/180C
- Combine oats, & pecans in a medium to large bowl. Stir to combine and set aside.
- In a small bowl, combine safflower oil and maple syrup. Whisk to combine.
- Pour maple syrup mixture into oat mixture. Stir until everything has been coated in maple syrup mixture.
- Transfer to a baking sheet lined with parchment paper and spread so granola is about 1/2 inch thick.
- Bake for 20-25 minutes, or until golden brown.
- Remove from oven and let cool completely.
- Break apart and store in an airtight container.
- Serve plain, with your favorite fresh or dried fruits, or with your favorite milk or yogurt.