Makes 7 servings
- 145g rolled oats
- 90g mixed seeds
- 90g pecan nuts, roughly chopped
- 90g coconut chips
- 110g unsweetened apple sauce
- 45g coconut oil, melted
- 50g honey
- Pinch of salt
- 100g raisins
- 100g dried apricots, roughly chopped
- 70g yoghurt, per serving
Preheat the oven to 160°C. Combine the rolled oats, mixed seeds, pecan nuts and coconut chips in a large bowl. Stir together the apple sauce, coconut oil, honey and salt in a separate bowl then pour over the dry ingredients and toss to coat.
Tip everything into a large roasting tray then pat down the ingredients to form an even layer. Bake for 20 minutes, stirring occasionally, until golden and crisp. Remove from the oven, stir through the dried fruit and leave to cool.
To make this nut-free, swap the pecans for the same amount of seeds.
Kept in an airtight container, the granola will last up to 3 weeks.