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Slow-baked Pecan & Cacao Nib Granola with Goji Berries

Many shop -bought granotas contain high sugar levels

By Liz Franklin from Vegetarian Sheet Pan Cooking Serves 10 | Prep 20 mins | Cook 50 mins

INGREDIENTS

• 250g (9oz) jumbo oats

• 100g (4oz) mixed seeds (sunflower, hemp, sesame, linseed, chia, etc)

• 50g (1¾oz) coconut oil

• 3½ tbsp brown rice syrup

• pinch of salt

• 150g (5oz) pecans, roughly chopped

• 100g (3½oz) golden berries

• 100g (3½oz) goji berries

• 50g (1¾oz) cacao nibs

METHOD

1 Preheat the oven to 150˚C/ Gas Mark 2. Put the oats and seeds into a bowl and grate in the coconut oil.

2 Add the brown rice syrup and salt. Stir until evenly mixed.

3 Spread over a roasting pan and bake for about 40 minutes, until the granola is golden and crisp.

4 Add the pecans and return to the oven for a further 5-10 minutes, until the nuts are lightly toasted.

5 Remove from the oven and leave to cool before stirring in the berries and cacao nibs. Store in an airtight container.