Pecan Maple Granola with Greek Yoghurt & Blueberries Breakfast Print this recipe Details Serves: 8Number of ingredients: 7To prep: 15 minutesTo cook: 50 minutesDifficulty: Easy Nutrition per servingKilojoules: 1583kJCalorie: 378Protein: 11.7gFat: 24gSaturated Fat: 3gCarbohydrates: 26gCarbohydrates per 100g: 18gFibre: 7gSodium: 51mgPotassium: 435mg Ingredients 2 cups rolled oats 1.5 cups pecans ¾ cups pumpkin seeds (pepitas) 1 teaspoon cinnamon zest from 1 orange 1 teaspoon vanilla bean extract or paste 3 Tbsp pure maple syrup, warmed Reduced fat Greek yoghurt and blueberries to serve Method Preheat a fan-forced oven to 120°C (250°F). Combine oats, pecans, pumpkin seeds, cinnamon and orange zest in a large bowl. Pour warmed maple syrup and vanilla into the dry ingredients and mix through until oats and nuts are well coated. Line 2 large baking trays with baking paper. Divide the granola onto the trays and evenly spread the mixture out into one layer. Keep the granola well-spaced so it keeps it crunchy and less likely to become soggy. Place the trays in preheated, oven and bake for oven for approximately 50 minutes or until golden brown. Continue to check muesli and give it mix now and then to prevent burning. Once baked, cool muesli on trays. Store in an airtight container. For a complete breakfast, add 2 tablespoons reduced fat Greek yoghurt and ¼ cup blueberries per serve.
