Ginger Maple Pecan Granola

Crunchy and sweet with a heady dose of ginger and spice this granola is a staple in my house. The smell as it bakes is glorious! I love it sprinkled on yogurt for breakfast or even as a 4pm snack.

Ingredients

Dry

400g jumbo rolled oats
150g pecans
70g light brown soft sugar
1/2 tsp sea salt
3-4 tsp ground ginger (depending on how gingery you like it)
1 tsp mixed spice
1/2 tsp ground cardamom (if you like)
Zest of one orange

Wet

100g olive oil (go for a light in colour oil and save your best for salads)
175g maple syrup
1tsp vanilla extract

Method

Preheat your oven to 180 fan setting and line two baking trays with baking parchment.
In a large mixing bowl mix together your dry ingredients.
In a small bowl whisk together your wet ingredients.
Pour wet ingredients into dry ingredients and stir to combine.
Transfer the mix onto the prepared trays and bake for 20-30 mins. Give it a little toss after 15 and check again after 20. Take care not to burn your pecans.
Allow the granola to cool completely (as it does it will crisp up).
Store in an airtight container for up to 6 weeks.

If you are looking for more granola recipes try this Peanut butter, banana, chocolate granola.