Quick Maple and Pecan Granola

I've been determined to jazz up my breakfasts recently and, still on my 'baking but healthier' attempt (a very weak lent effort), pancakes were off limits. But that didn't stop me craving those warm maple flavours, if anything I wanted them more. So there arose this idea. It's a really quick granola, adapted from Olive's Skinny Granola recipe. I swapped honey for maple syrup and then added a few 'maple buddies'... pecans and pumpkin seeds.

Ingredients:

Serves 6

100g rolled oats

75g pecan nuts (or 50g pecans and 25g almonds - as shown in the pictures)

25g pumpkin seeds

2tbsp sunflower oil

2tbsp strong maple syrup

Method:

• Preheat oven to 180 degrees.
• Combine everything and scatter onto a baking tray.
• Cook for 10 minutes until crisp, reduce heat if pecans brown too quickly.
• Serve with yoghurt and extra maple syrup (you only get quite a mild flavour in the granola, so I add a little extra on top if its a treat)
• Store leftovers in an airtight container for up to a month.

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