Honey, blueberry and pecan granola recipe

Ingredients

• 200 g pecan nuts, roughly chopped
• 450 g jumbo oats
• 200 g mixed seeds (sunflower, linseed, pumpkin)
• 150 ml extra virgin rapeseed oil
• 125 ml runny honey
• 100 g dried blueberries

1. Preheat the oven to 180 °C/fan 160 °C/gas 4. In a large bowl, thoroughly mix together the nuts, oats, seeds, rapeseed oil and honey. Tip the mixture into a large roasting tin and bake for 15–20 minutes or until golden, stirring frequently so it toasts evenly (watch it like a hawk–a minute too long and it’s over-roasted).
2. Remove from the oven and leave to cool. Stir in the blueberries and scoop into a storage jar. Serve with natural yoghurt or milk and fresh berries.