Maple, Pecan & Apricot Granola

Ingredients

• 100g coconut oil
• 100g maple syrup
• 240g gluten-free oats
• ½ tsp cinnamon
• ½ tsp ginger
• Pinch of salt
• 40g cashew nuts
• 80g pecan nuts
• 80g dried apricots

Method

1. Preheat the oven to 150C (fan) and line a large baking tray with greaseproof baking paper or a non-stick silicone baking mat.
2. Melt the coconut oil in the microwave until liquid, then add the maple syrup, cinnamon, ginger and salt and stir until smooth.
3. Add the oats to the bowl and stir until they are evenly coated with the coconut, maple and spices.
4. Chop the cashews and pecans into rough chunks and add to the bowl - stir to ensure a nice even distribution.
5. Tip the contents of the bowl onto the baking tray and pat out into a large rectangle, around 1cm thick. Bake in the oven for 25 minutes, stirring half way through (and repatting into a layer, this will help it clump into clusters).
6. Chop the apricots into small pieces and sprinkle over the baked granola, before returning the tray to the oven for a final 5 minutes.
7. Remove from the oven and leave to cool fully before transferring to an airtight jar or tub for storage. It will stay nice and fresh for at least a week.